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Uxbridge Plum Pudding, Excellent

Shred half a pound of suet very finely, mix with it half a pound of flour, half a pound of sugar, half a pound of mashed potatoes, half a pound of grated carrots, three-quarters of a pound of picked and dried currants, two ounces of minced candied peel, and a little grated nutmeg. Mix the ingredients thoroughly. Press them into a buttered basin or mould which they will quite fill, cover the mould with a saucer, and tie it tightly in a cloth. Plunge it into boiling water, and keep it boiling quickly until done enough. A quarter of an hour before the pudding is wanted take it up, and before turning it out of the basin put it into the oven. This will remove any moisture it may have acquired in boiling, and cause it to turn out better. Send wine sauce to table with it. Time to boil the pudding, fully six hours. Probable cost, 1s. 3d. Sufficient for six or eight persons.

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