Apple and Plum Pudding.
- ¾ lb. fine tart apples, pared and chopped.
- ¾ lb. sugar.
- ¾ lb. flour.
- ½ lb. beef suet, rubbed fine.
- ¾ lb. raisins, seeded and chopped.
- 6 eggs.
- 1 teaspoonful nutmeg and the same powdered cloves.
- 1 teaspoonful salt.
- ½ glass brown Sherry and the same of brandy.
Stir the beaten yolks and sugar very light, add the suet and apples with the spice; then the raisins, well dredged with flour; next the flour, and when this is all in, the liquor; lastly the whites beaten very stiff. Bake in two buttered moulds, in a moderate oven, an hour and a half at least. Eat hot, with sauce.
You may boil this pudding if you like.