Christmas Plum Pudding

For the Pudding:
2 eggs (slightly beaten)
1 cup light brown sugar
2 cups (3-4 slices) soft bread crumbs (diced)
1 cup milk
1 cup finely ground white suet
1/4 - 1/2 cup bourbon
1 teaspoon vanilla
1 cup sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon mace
2 cups golden raisins
1 cup chopped dates
3/4 cup chopped candied fruit (red/green cherries and pineapple only, NO cardamon!)
1/2 - 3/4 cup chopped pecans

Blend eggs and brown sugar; add bread crumbs, milk, suet, bourbon, and vanilla.  Sift dry ingredients and spices together and then sift over fruit and nuts.  Mix well.  Fold into bread crumb mixture.  Pour into well greased bowls (as many as the size of pudding you wish to make).  Fill containers 2/3 full, leaving room for expansion.  Steam for 2 1/2 - 3 hours.  (Pudding should have raised and look nice and brown)  Serve with hard sauce.  Keep refrigerated or frozen.

For the Hard Sauce:
Steam pudding at least 1 hour.

Cook in a double boiler about 20 minutes:
3 egg yolks (beaten)
1 cup sugar
1/2 cup butter
3 tablespoons heavy cream

When ready to serve, fold in
3 egg whites beaten stiff
1/2 cup of brandy or bourbon

Serve generously over pudding