A Pound Plum-Pudding

Ingredients

• 1 lb suet
• 1 lb currants
• 1 lb stoned raisins
• 8 eggs
• 1/2 grated nutmeg
• 2 oz sliced candied peel
• 1 teaspoonful ground ginger
• 1/2 lb bread crumbs
• 1/2 lb flour
• 1/2 pint milk
• BAKED PUDDING OR CAKE-MOULD.]

Instructions

1. Chop the suet finely;
2. mix with it the dry ingredients;
3. stir these well together, and add the well-beaten eggs and milk to moisten with.
4. Beat up the mixture well, and should the above proportion of milk not be found sufficient to make it of the proper consistency, a little more should be added.
5. Press the pudding into a mould, tie it in a floured cloth, and boil for 5 hours, or rather longer, and serve with brandy-sauce.