Christmas Plum Pudding—I
1¹⁄₂ lb. suet
1 lb. flour
¹⁄₂ lb. bread crumbs
2 lbs. raisins
1 lb. sultanas
¹⁄₂ lb. currants
¹⁄₂ lb. mixed candied peel
¹⁄₂ lb. sugar
1 salt-spoon salt
Grated rind and juice of three lemons
¹⁄₂ nutmeg, grated
4 blanched and pounded bitter almonds
1 tea-spoon mixed spice
1 ” ground cinnamon
¹⁄₂ ” ” ginger
1 pint brandy or sherry
5 eggs beaten up with ¹⁄₂ pint milk
Orange juice, if liked
Chop the suet very fine. Mix the sugar and spices. Add the suet, well-prepared fruit, eggs and brandy. Let the mixture stand until the following day, stirring well at intervals. Put the mixture into well-buttered basins, filling them to within two inches of the top. Cover with buttered paper, and over this tie a well-floured cloth.
Boil for eight hours.