Plum Pudding - Amy Voigt

31 oz can purple plums, drained, pitted and chopped (2 cups)
16 oz pkg ginger snaps, finely crushed (31/2 cups)
2 cups flour
11/2 cups sugar
3 eggs, beaten
1 T baking powder
1 t salt
1/2 t nutmeg
1 t cinnamon
3/4 cups milk
3/4 cups melted butter


Make up to 3 weeks ahead. Grease well a 12 cup mold and lid. Using a spoon, mix well all ingredients in a large bowl. Pour into mold and cover with lid. Place on rack in deep 8 qt. pot. Add boiling water to half way up mold, not touching lid. Cover and simmer 3 hrs. and 45 min. Remove from water and cool on rack for 30 min, Loosen pudding and invert on platter. Wrap pudding and refrigerate. About 30 min. before serving, place pudding in double boiler, cover and simmer over boiling water until pudding is warm.