Hunter's Pudding

Ingredients

• 1 lb raisins
• 1 lb currants
• 1 lb suet
• 1 lb bread crumbs
• 3 lb moist sugar
• 8 eggs
• 1 tablespoonful flour
• 3 lb mixed candied peel
• 1 glass brandy
• 10 drops of essence of lemon
• 10 drops of essence of almonds
• 1/2 nutmeg
• 2 blade mace
• 6 cloves

Instructions

1. Stone and shred the raisins rather small, chop the suet finely, and rub the bread until all lumps are well broken;
2. pound the spice to powder, cut the candied peel into thin shreds, and mix all these ingredients well together, adding the sugar.
3. Beat the eggs to a strong froth, and as they are beaten, drop into them the essence of lemon and essence of almonds;
4. stir these to the dry ingredients, mix well, and add the brandy.
5. Tie the pudding firmly in a cloth, and boil it for 6 hours at the least: 7 or 8 hours would be still better for it.
6. Serve with boiled custard, or red-currant jelly, or brandy sauce.