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Snowdon Pudding

Shred four ounces of beef suet very finely, and mix with it a pinch of salt, two table-spoonfuls of pounded sugar, one ounce of sago, three ounces of orange marmalade, half a pound of grated bread-crumbs, three well-beaten eggs, and a dessert-spoonful of brandy. Beat the ingredients together till the mixture is quite smooth. Butter a mould thickly, dredge a little flour upon it, and stick into it even rows of raisins. Put the pudding into it very gently, and in table-spoonfuls, not to disturb the raisins, lay a round of oiled or buttered paper on the surface, and tie the pudding in a cloth. Boil or steam it till done. Let it stand a few minutes after it is taken up before turning it out. Send wine sauce to table with it. If liked, two table-spoonfuls of apricot jam may be substituted for the marmalade, and a table-spoonful of ground rice for the sago. Time to boil the pudding, about an hour. Probable cost, 9d. Sufficient for four or five persons.