Christmas Pudding— an Excellent Recipe

Ingredients

• 1.5 pounds beef suet, finely chopped
• 1.5 pounds raisins, pitted
• 1.5 pounds currants, cleaned and dried
• 1.5 pounds sultanas, cleaned and dried
• 1.5 pounds fine bread crumbs
• 0.75 pounds candied peel, chopped
• 0.75 pounds almonds, blanched and chopped
• 1.5 pounds cooking apples, peeled, cored, and chopped
• 0.5 pounds flour, sifted and dried
• 5 eggs, beaten until light
• 1.5 pounds moist sugar
• 2 ounces mixed spice
• grated peel and juice of 1 lemon
• 0.5 pint old ale
• ⅓ cup Liquid Sunshine rum

Directions

1. Chop the beef suet finely.

2. Pit the raisins and clean the currants and sultanas.

3. Grate the bread into fine crumbs.

4. Chop the candied peel and almonds, reserving some whole almonds for decoration.

5. Peel, core, and chop the cooking apples.

6. Sift and dry the flour.

7. Beat the eggs until light.

8. Mix the flour with the bread crumbs in a deep pan.

9. Add the suet, mixing in each ingredient separately.

10. Add the sugar, mixed spice, lemon peel, lemon juice, fruit, and almonds, mixing well after each addition.

11. Moisten the mixture with the old ale and rum, mixing thoroughly.

12. Divide the mixture into two or three portions, depending on desired size.

13. Tie each portion in cloths.

14. Prepare a large boiler with small plates at the bottom and fill it halfway with boiling water.

15. Place the puddings on the plates in the boiler.