Rich Plum Pudding

Ingredients

• 1 pound best raisins, stoned
• 1 pound currants, washed and picked
• 1 pound fresh beef suet, finely chopped
• 2 ounces sweet almonds, blanched and chopped
• 1 ounce bitter almonds, blanched and chopped
• 1 pound sifted flour
• 1 pound bread crumbs, soaked in milk and squeezed dry
• 2 ounces preserved citron, chopped
• 2 ounces preserved orange peel, chopped
• 2 ounces preserved lemon peel, chopped
• ¼ ounce mixed spice
• ¼ pound moist sugar
• 8 eggs
• Milk, as needed
• ⅓ cup brandy

Directions

1. Stone the raisins and wash the currants.

2. Finely chop the beef suet and the almonds.

3. Mix the suet, almonds, flour, and soaked bread crumbs in a bowl.

4. Chop the preserved citron, orange, and lemon peel into small pieces and add to the mixture.

5. Add the mixed spice and moist sugar to the bowl.

6. In a separate bowl, beat the eggs and stir them into the pudding mixture.

7. Adjust the consistency with milk to achieve a thick batter.

8. Pour the brandy over the fruit and spice mixture, stir, and let it sit for 3-4 hours.

9. Tie the pudding in a cloth and boil for 5 hours.

10. Once done, turn it out onto a dish, sift sugar over the top, and serve with wine sauce.