Plum Pudding

Ingredients

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

Directions

1. Boil a saucepan of warm water.

2. Chop ½ lb of beef suet finely after removing the skin.

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

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

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

6. Place a wire sieve over a piece of paper.

7. Rub ¼ lb of bread through the sieve to make crumbs.

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

9. In a bowl, combine ¼ lb of flour, chopped suet, and ½ teaspoon of salt.

10. Rub the suet into the flour until well mixed.