½ lb. breadcrumbs
½ lb. plain flour
1 lb. suet, finely chopped
1 lb currants and sultanas, mixed
1 lb. raisins, stoned
¼ lb. candied peel
½ lb. sugar
8 eggs
¼ lb chopped almonds
grated rind of one lemon
half a grated nutmeg
a generous pinch mixed spice
a generous pinch salt
2 wine glasses of brandy
(this quantity makes three medium-sized puddings)
Mix the dry ingredients very thoroughly, add the very well-beaten eggs and brandy. Place in greased bowls, which must be filled without pressing the mixture down too much. Cover with grease paper, then with a floured cloth. Boil for 7 hours the first day. Then store the puddings. Before serving boil each one again for 3 hours. This is an excellent pudding and keeps splendidly
Remember to let everyone stir the mixture and wish before putting it into the bowls; and do not forget to put in shillings and sixpences; sorry, 5ps and 2ps. When pudding is turned out, pour warmed brandy over, light immediately, pop a sprig of holly on top and carry in. Serve with brandy butter.
Good Cookery