Plum Pudding

Ingredients

• 4 eggs
• ½ pint new milk
• 1 teaspoon salt
• ½ pound beef suet, finely chopped
• 1 pound raisins, stoned and chopped
• ¼ pound currants
• ¼ pound brown sugar
• 1 nutmeg, grated
• 1 ounce candied peel, cut into thin strips
• ½ pint new milk
• flour, enough to make a stiff paste
• 1 glass brandy
• 1 glass white wine
• loaf sugar (for sauce)
• 1 glass white wine (for sauce)
• 1 glass brandy (for sauce)

Directions

1. Beat the eggs well in a bowl.

2. Add ½ pint of new milk and salt to the eggs.

3. Mix in the chopped beef suet, raisins, currants, brown sugar, grated nutmeg, and candied peel.

4. Stir well and add another ½ pint of new milk.

5. Beat in enough flour to make a stiff paste.

6. Add the brandy and white wine, and mix thoroughly.

7. Tie the mixture in a cloth or place it in a mould.

8. Boil for 5 hours in a mould or 4 hours in a cloth.

9. For the sauce, melt butter in a saucepan.

10. Add loaf sugar, white wine, and brandy to the melted butter.

11. Bring the sauce to a boil, pour half over the pudding, and serve the rest in a hot sauceboat.