Pudding à la Scoones

Instructions

1. Take of apples finely minced, and of currants, six ounces each.
2. Take of suet chopped small, of sultana raisins picked from the stalks, and of sugar, four ounces each.
3. Add three ounces of fine bread-crumbs, the grated rind and the strained juice of a small lemon, three well-beaten eggs, and two spoonsful of brandy.
4. Mix these ingredients perfectly, and boil the pudding for two hours in a buttered basin.
5. Sift sugar over it when it is sent to table, and serve wine or punch sauce apart.