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Peninsula Pudding

Take six ounces of picked and dried currants, and four ounces of raisins weighed after they have been stoned. Mix with these four ounces of sugar which has been rubbed upon the rind of a small lemon and powdered, and add six ounces of chopped apples, three ounces of finely-shredded suet, three ounces of breadcrumbs, a pinch of salt, and the eighth of a nutmeg, grated. Mix the dry ingredients thoroughly, then stir into them three well-beaten eggs, the strained juice of the lemon, and a glassful of brandy. Pour the mixture into a buttered mould which it will fill to the brim, cover with oiled paper, and tie the mould in a floured cloth. Plunge it into boiling water, and keep the pudding boiling until it is done enough. Turn it out carefully, sift powdered sugar thickly over it, and send sweet sauce or wine sauce to table with it. Time to boil, two hours. Probable cost, 1s. 3d., exclusive of the brandy. Sufficient for five or six persons.