Plum Pudding

Ingredients

• 1 pound currants
• 1 pound raisins
• 1 pound shred suet
• 1 pound flour
• 0.25 pound candied orange and lemon peel
• citron
• 0.5 pound moist sugar
• 6 eggs
• 1 glass brandy
• ginger, nutmeg, and cloves
• sifted sugar or beaten egg whites

Instructions

1. Combine currants, raisins, shred suet, flour (or bread crumbs and flour as preferred), candied orange and lemon peel, and thinly cut citron in a bowl. Mix well, adding each article in turn. Stir in the moist sugar.
2. Stir in the six beaten eggs and a glass of brandy. Beat the pudding well for half an hour.
3. Let the mixture stand for some time, then transfer it into a basin. Season to taste with ginger, nutmeg, cloves, and other spices as desired.
4. Boil in plenty of water for six or seven hours.
5. Serve with sifted sugar or whites of eggs beaten to a froth.