Plum Pudding

Ingredients

• ½ pound flour
• 1 pound stale bread-crumbs
• 1 pound finely-chopped suet
• 1 pound currants, washed, picked over, and dried
• 1 pound raisins, stoned and chopped
• ¾ pound brown sugar
• ¼ pound candied orange peel
• ¼ pound candied lemon peel
• ¼ pound candied citron peel
• 1 ounce ground cinnamon
• ¼ ounce ground ginger
• 1 grated nutmeg
• ¼ teaspoon salt
• 8 eggs
• milk (if necessary)
• ½ pint rum or brandy

Directions

1. Mix flour, bread-crumbs, suet, currants, raisins, brown sugar, candied peels, cinnamon, ginger, nutmeg, and salt in a large bowl.

2. Beat the eggs and add milk if needed to achieve a stiff but not too thick consistency.

3. Combine the egg mixture with the dry ingredients and mix well.

4. Add the rum or brandy and mix until fully incorporated.

5. Scald and flour a pudding cloth, then place the mixture in the center.

6. Gather the edges of the cloth, tie it tightly, and place it in a pot of boiling water.

7. Ensure the water is kept boiling for at least seven hours, adding more boiling water as needed.