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Plum Pudding, Hedgehog

Grate one pound of stale bread very finely, and mix with it half a pound of dried flour. Add a tea-spoonful of salt, a pound of currants carefully cleaned and dried, a pound of raisins stoned and chopped, a pound of beef suet finely minced, two ounces each of candied lemon. citron, and orange, half a pound of brown sugar, some lump sugar which has been rubbed on the rind of a large lemon and crushed to powder, a small nutmeg, grated, an ounce of sweet almonds and three bitter ones blanched and chopped small. Mix the dry ingredients thoroughly; moisten them with eight eggs well beaten up and mixed with a glass of brandy or a glassful of ale. If preferred, milk may be used instead of the ale, but no more liquid should be employed than is required to moisten the pudding. Tie the pudding in a mould or cloth, put it into a large pan of boiling water, and keep it boiling until done enough. If a mould is used, the pudding should entirely fill it. Turn it out, and when it is dished, stick over it, as thickly as possible, three ounces of almonds which have been already blanched. This pudding will keep for six months after boiling. It will only require to be boiled again for an hour before being used. Time to boil, ten hours. If the pudding is allowed to simmer only, the sweetness will go into the water. Probable cost, 3s. 6d. Sufficient for eight or nine persons.