Plum Pudding

Ingredients

• 1 pound currants
• 1 pound raisins
• 1 pound shred suet
• 1 pound flour
• 1/4 pound candied orange and lemon peel
• citron
• 1/2 pound moist sugar
• 6 eggs
• 1 glass brandy
• ginger, nutmeg, and cloves
• sifted sugar or beaten egg whites

Instructions

1. To one pound of currants add one pound of raisins, one pound of shred suet, one pound flour (or half a pound bread crumbs and half a pound of flour), a quarter of a pound of candied orange and lemon peel, a little citron cut thin, and half a pound of moist sugar.
2. Mix all well together as each article is added.
3. Then stir in six beaten eggs and a glass of brandy.
4. Beat the pudding well for half an hour and let it stand some time.
5. Then put it into a basin and boil six or seven hours in plenty of water.
6. It should be seasoned according to taste with ginger, nutmeg, cloves, &c.
7. Serve with sifted sugar or whites of eggs beaten to a froth.