Irish Plum Pudding

Combine the dried fruits in a small bowl. Add the whiskey and allow to stand 12 hours or overnight.

Cream the sugar and butter until soft. Add the eggs and mix well.

Combine the bread crumbs, flour, baking soda, salt, and spices. Add to the egg and butter mixture in 3 batches, alternating with the milk, mixing thoroughly after each addition. Add the grated peels, soaked fruits, and almonds, stirring well.

Place in a well greased mold. Cover the mold with two layers of cheesecloth, tied around the rim of the mold. Cover with aluminum foil.

Place the mold on a trivet in the bottom of a large kettle. Add boiling water 2/3 up the side of the mold. Bring to a boil over high heat. Reduce the heat to low and simmer covered for 5 hours, adding more water as necessary.

Cool, then store in the refrigerator until ready to serve. Steam for an hour before serving to reheat.

To serve, unmold the pudding, warm 3 tablespoons of Irish whiskey in a small saucepan, and ignite carefully with a match. Pour over the pudding. Serve immediately.