A Richer Baked Raisin Pudding

Instructions

1. Mix and whisk well, and lightly together, a pound of raisins weighed after they are stoned, ten ounces of finely minced beef-suet, three-quarters of a pound of flour, a little salt, half a small nutmeg, or the grated rind of a lemon, four large eggs, and as much milk as may be needed to make the whole into a very thick batter.
2. Bake the pudding a few minutes longer than the preceding one.
3. The addition of sugar will be found no improvement as it will render it much less light.
4. Note: Sultana raisins are well adapted to these puddings, as they contain no pips, and from their delicate size sooner become tender in the baking than the larger kinds.