An Unrivalled Plum-Pudding

Ingredients

• 1-1/2 lb muscatel raisins
• 1-3/4 lb currants
• 1 lb sultana raisins
• 2 lb the finest moist sugar
• 2 lb bread crumbs
• 16 eggs
• 2 lb finely-chopped suet
• 6 oz mixed candied peel
• the rind of 2 lemons
• 1 oz ground nutmeg
• 1 oz ground cinnamon
• 1/2 oz pounded bitter almonds
• 1/4 pint brandy

Instructions

1. Stone and cut up the raisins, but do not chop them;
2. wash and dry the currants, and cut the candied peel into thin slices.
3. Mix all the dry ingredients well together, and moisten with the eggs, which should be well beaten and strained, to the pudding;
4. stir in the brandy, and, when all is thoroughly mixed, well butter and flour a stout new pudding-cloth;
5. put in the pudding, tie it down very tightly and closely, boil from 6 to 8 hours, and serve with brandy-sauce.
6. A few sweet almonds, blanched and cut in strips, and stuck on the pudding, ornament it prettily.
7. This quantity may be divided and boiled in buttered moulds.
8. For small families this is the most desirable way, as the above will be found to make a pudding of rather large dimensions.