Plum Pudding

Ingredients

• ½ lb beef suet
• ½ lb currants
• ½ lb sultanas or raisins
• ¼ lb mixed candied peel (citron, lemon, and orange)
• ¼ lb bread crumbs
• ½ cup moist sugar
• 1 lemon, zested
• 4 eggs
• ½ cup milk
• ⅓ cup brandy
• 2 oz almonds, chopped
• ¼ teaspoon salt
• 1 nutmeg, grated

Directions

1. Boil a saucepan of warm water.

2. Trim the skin from ½ lb of beef suet and chop it finely.

3. Wash ½ lb of currants, then dry them with a cloth.

4. Check the currants for stones by dropping them onto a plate.

5. Pick over ½ lb of sultanas or raisins, stoning them if large.

6. Sift ¼ lb of bread crumbs through a wire sieve onto paper.

7. Chop ¼ lb of mixed candied peel into small pieces.

8. In a large bowl, combine ¼ lb of flour with the chopped suet.