Plum Pudding a l’Anglaise

Ingredients

• 1 pound suet
• 1 pound raisins
• 1 pound currants
• 1 pound mixed peel (orange, lemon, and citron)
• ½ pound almonds
• 8 eggs
• 2 grated nutmegs
• 2 grated lemons
• 1 pound fresh-made bread crumbs
• ½ pound flour
• ½ pound sugar

Directions

1. Chop the suet finely and place it in a large mixing bowl.

2. Wash the currants in lukewarm water and let them dry.

3. Stone the raisins and add them to the bowl with the suet.

4. Cut the mixed peel into thin pieces and add to the bowl.

5. Grate the lemons and nutmegs, then mix them into the bowl with the suet, sugar, flour, and bread crumbs.

6. Crack the eggs into a separate bowl, checking each one for freshness before adding to the mixture.

7. Rub the currants in a cloth to check for stones, then add them to the mixture.

8. Beat the eggs with a whisk for a couple of minutes, then stir them into the pudding mixture.