whole wheat flour,together with
chopped dried figs,
chopped dried prunes,
2 eggs,and 1 teaspoon each
2/3 cup milk,
3 cups real butter**,
grated orange or lemon peel.
Pack loosely into wide mouth jars within 1 inch of top. Screw top on tight. Boil jars for 3 hours in a canner. Empty immediately into molds and let set hard. Do not pour off liquid in jars, which will quickly be re-absorbed by the pudding (and that's a good thing).***
*This is a goosh-with-your-bare-hands deal. There's no easier way to do it.
**Don't try this with cold butter. Let it warm up and soften first.
***Plum pudding is fairly dry as it is, so you don't want to lose any of the moisture! Dump the whole soggy mass in your mold(s).