A Baked Plum Pudding en Moule, or Moulded

Ingredients

• 1/2 lb beef-kidney suet
• 1/2 lb raisins
• 1/2 lb currants
• 4 oz pounded sugar
• 1/2 lb flour
• 2 oz candied citron and lemon or orange rind
• 4 eggs
• 1 cup milk
• 1 glassful brandy
• salt
• nutmeg
• Devonshire cream

Instructions

1. Mingle thoroughly in a large pan or bowl half a pound of the nicest beef-kidney suet minced very small, half a pound of carefully stoned raisins, as many currants, four ounces of pounded sugar, half a pound of flour, two ounces of candied citron and lemon or orange rind, four large well whisked eggs, a small cup of milk, a glass of brandy, a tiny pinch of salt, and some nutmeg or powdered ginger.
2. Beat the whole up lightly, pour it into a well-buttered mould or cake-tin and bake it in a moderate oven from an hour and a half to two hours.
3. Turn it from the mould and send it quickly to table with Devonshire cream, or melted apricot marmalade for sauce.