Steamed Fruit Sponge:

  1. Combine 1/4 cup sugar, 1/2 cup sherry and 3 well-beaten eggs and beat until smooth.
  2. In another bowl sift together 1/2 cup cake flour, 1/2 cup whole wheat flour,  1 teaspoon double-action baking powder and 1/3 teaspoon salt.
  3. Blend this thoroughly with 4 tablespoons finely ground walnut meats, 10 dates, pitted and finely chopped, 6 dreid figs, stemmed and finely ground, 8 prunes, pitted and chopped and 1/2 cup mixed chopped citron, candied orange and lemon peel and candied pineapple.
  4. Combine the two mixtures, blending thoroughly.
  5. Turn the batter into a large buttered mold or 6 individual molds and cover with buttered paper lager than the mold.
  6. Adjust the lids tightly and steam the large mold for 2 and 1/2 to 3 hours,  the small ones for 1 and 1/4 hours.
  7. Serve hot unmolded on a heated platter. Put 2 lumps of sugar in a ladle and add 1/3 cup warmed brandy.
  8. Set the brandy aflame and ladle the flaming sauce over the pudding.
  9. Serve with eggnog sauce.

List of ingredients required:

  • 1/4 Cup sugar.
  • 1/2 Cup sherry.
  • 3 Eggs.
  • 1/2 Cup cake flour.
  • 1/2 Cup whole wheat flour.
  • 1 Teaspoon double-action baking powder.
  • 1/3 Teaspoon salt.
  • 4 Tablespoons finely ground walnut meats.
  • 10 Dates.
  • 6 Dried figs.
  • 8 Prunes.
  • 1/2 Cup mixed chopped citron.
  • Candied orange.
  • Candied lemon.
  • Candied pineapple.
  • 2 Lumps of sugar.
  • Brandy.
  • Eggnog sauce.