Prepare the plum pudding 4 weeks before Christmas so that it will season properly.
Grease a 2 quart pudding mold.
Combine the bread crumbs, brown sugar, cinnamon, nutmeg, allspice, and cloves.
Mix well.
Add the suet.
Mix well.
Add the currants, Muscat raisins, seedless raisins, citron, and candied orange peel.
Mix well.
Beat the eggs until light.
Add the eggs and white wine.
Mix well.
Place the mixture in the prepared mold.
Cover tightly.
Place the mold on a trivet in a large kettle.
Fill the kettle with enough water to come 2/3 of the way up the sides of the mold.
Cover the kettle.
Steam for 6 hours.
Remove the mold from the water bath.
Remove the cover from the mold.
Cool for 20 minutes.
Unmold the pudding.
Finish cooling on a rack.
Wash out the mold.
Line the mold with plastic wrap.
Wrap the pudding in damp cheesecloth.
Replace the pudding in the mold.
Prick the pudding with a skewer in several places.
Sprinkle with 3 tablespoons of brandy.
Repeat this process once a week for 3 weeks.
Keep the pudding covered so that it will not dry out.
Before serving, place the covered mold on a trivet in a large kettle.
Fill the kettle with enough water to come % of the way up the sides of the mold.
Cover the kettle.
Steam for 3 hours.
Unmold the pudding.
Warm 2 tablespoons of brandy and ignite it.
Pour the brandy over the pudding and carry it flaming to the table.
Serve with Brandied Hard Sauce.