Instructions: In a large bowl combine flour, bread crumbs, spices and sugar. Add suet, kneading with your fingers until crumbly. Blend in fruits, plum preserve and marmalade. Add brandy and blend well. Let sit at least 8 hours, preferably overnight.

Separate eggs and beat each part until frothy. Blend in yolks, then gently fold in whites. Lightly butter sixteen 1/3-cup capacity ramekins and dust lightly with sugar. Fill ramekins with mixture almost to top. Wrap each ramekin tightly with aluminum foil.

Fill a large vessel with a tightly-fitting cover (such as a Dutch oven) with enough boiling water to reach halfway up sides of ramekins and regulate heat to simmering. Place ramekins in water, cover tightly, and steam 3 hours.

To serve, unmold ramekins onto small dessert plates.

This recipe yields 16 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.