OLD ENGLISH PLUM PUDDING
Two lbs. raisins stoned, 2 lbs. currants, 1½ lbs. Sultanas, 1 lb. mixed peel chopped fine, 2 lbs. brown sugar, 2 lbs. breadcrumbs, 2 lbs. chopped suet, 1½ lemons grated with the juice, 4 ozs. chopped almonds blanched, 2 nutmegs grated, ½ teaspoon of mixed spice, ¼ teaspoon crushed clove, pinch of salt, 6 eggs whisked, ¼ pint (generous) brandy.
Mix all together thoroughly, boil 12 hours, the longer the better on the first day and 2 hours just before serving. This is the secret for making it black and light. This makes about 1 two-quart and 5 one-quart puddings. This recipe makes excellent plum cake, black and rich, by substituting flour for the crumbs and lard for the suet.