Thanks Rosemarie - it was a rainy day, and I hoped it would mean less crowds, and I was right! :-D

So the time of the year isn't that important? The mother plants both seem to be doing okay, but they take up a lot of space, and I also saw on here in one of the old bromeliad threads that somebody was saying that taking off the pups can induce the mothers to grow more pups. Which, more pups would be good. Of course, there was also talk in the old threads about how Guzmania pups are difficult to establish, even for people with bromeliad experience, and are often best left attached to the mother until the mother is completely gone. So I'm kind of on the fence about what to do here.

My father had a long English ancestry and made this himself when I was young. I still make it every once in a while at Christmas. I think this is what you are looking for. English Plum Pudding 8 ounces mixed candied fruit (this includes the cherries) 4 ounces candied citron 4 ounces candied pineapple 1/4 pound butter 1/2 cup walnuts 1 1/2 cups raisons 1 cup currants 1 Tbsp. cinnamon 1 1/2 teas. ginger (grated finely) 1/4 teas. nutmeg 1/2 teas. allspice 1/4 teas salt 1 cup sugar 1/2 cup strawberry preserves 1 1/2 cups dry bread crumbs 4 eggs 2 Tbsp. milk 1/2 cup brandy 1/2 cup sherry Chop candied fruit, citron, pineapple, and walnuts. In a large bowl combine fruit, citron, pineapple, walnuts, raisons, currants, preserves and bread crumbs. Beat eggs, sugar, butter for 3 minutes. Add salt and spices. Beat in milk, brandy and sherry. Add egg mixture to fruit mixture, mix well. Turn into a well-buttered 1 1/2 quart Pyrex bowl. Wrap bowl completely from the bottom up with large squares of cheesecloth in several layers and thicknesses, and secure with string tied in bow at the top. Place mold on trivet in large kettle or roasting pan. Pour boiling water to come halfway up the sides of the cheesecloth wrapped bowl. Cover. Steam pudding 4 hours. Water should boil gently. Add water as needed. Unmold and serve or cool and store. Loosen edge of pudding from mold with spatula and turn out on serving tray. Flame pudding. Serve with hard sauce. To Store: Refrigerate, still in bowl wrapped in cheesecloth. Can be stored several weeks. Hard Sauce 2/3 cup butter, softened. 2 teaspoons vanilla extract 2 cups powdered sugar In small bowl cream butter until light and fluffy. Add vanilla and powdered sugar. Serve with pudding as side dish to dollop on like whipped cream. Brandy for flaming. To flame pudding: Pour several Tbsp. brandy over hot pudding. Heat 1/2 cup brandy in small, tall saucepan. When vapor rises from brandy, ignite, pour flaming brandy over pudding. Hard sauce can be made one or two days before serving if pudding is stored. If pudding stored, steam cheesecloth wrapped pudding 50 to 60 minutes in lidded kettle or 'til heated throughout. Loosen edge of pudding with spatula and turn out on serving tray. Pour several Tbsp. brandy on pudding. Simmer 1/4 cup brandy and ignite; pour on pudding, Serve with hard sauce.

My Pleasure Pink Warm... Here is a link that might be useful: Food Recipies and Events at Yreach