Ingredients
- 5 eggs, beaten, whites and yolks separated
- 1 cup of flour
- 1 teaspoon of ground cinnamon
- 1 cup of milk
- 1 teaspoon of allspice
- 1 cup of suet, chopped
- 2 cups of bread crumbs
- ½ cup of citron, sliced
- 1 cup of dark molasses
- 1 cup of stoned raisins
- 1 cup of cleaned currants
- ½ teaspoon of baking powder
Directions
1
Clean the currants.
2
Wet the bread crumbs in the milk.
3
Add the egg yolks and all other ingredients, straining the molasses and sifting together the flour and baking powder.
4
Fold in the beaten egg whites last.
5
Fill a well-greased pudding mold or tin kettle not more than half full.
6
Fit the cover on tightly and boil in a large pot of boiling water for 3 hours and 30 minutes.
7
When ready to serve, place a sprig of holly on top, pour a little brandy over the pudding, and set fire to it.