Small and Very Light Plum Pudding

Instructions

1. Finely grate three ounces of the crumb of a stale loaf and soak it in a quarter of a pint of boiling milk.
2. Mix with it six ounces of suet minced very small, one ounce of dry bread-crumbs, ten ounces of stoned raisins, a little salt, the grated rind of a china-orange, and three eggs, leaving out one white.
3. Boil the pudding for two hours.
4. Serve it with very sweet sauce; put no sugar in it.