A steamed suet pudding not unlike the Christmas pudding which is eaten at Guldize/harvest time. Various recipes exist sum including fresh fruit, some dried. The recipe used by the Cornish Culture Association is derived from several sources and is a light zesty pudding with a spicy taste.
9 oz of bread crumbs
2 oz of plain flour
7 oz of suet
8 oz of fresh plums
6 oz of currants
6 oz of sugar
2-3 eggs (If you prefer a richer pudding you can add more eggs)
3/4 of a ground nutmeg
A generous helping of dried ginger and candied peel to taste
Chop and stone the fresh plums and chop the candied peel as needed. Mix with the all the other ingredients in a large bowl. Place a disk of grease proof paper in a large bowl and stuff the pudding mixture into it.
Cover with a double layer of greaseproof paper pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper. Now the bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the pudding watertight). Tie with more string, and make a handle for easy lifting in and out of the pan.
Boil or steam for 7 hours.