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Christmas Pudding (Old English Recipe)

2 pounds bread crumbs 1 pound Five Roses flour (sifted) 1 teaspoon baking powder 1½ pounds beef suet (chopped finely) 1 pound currants 1½ pounds stoned raisins Steam 3 hours. Serve with any de- 1 pound brown sugar 1 teaspoon allspice sired pudding sauce. ½ pound ground ginger 1 ounce chopped almonds 7 eggs ¼ pound mixed peel 1 tablespoon syrup ½ teaspoon lemon essence ¼ cup brandy (or wine) Milk to moisten dry ingredients.

More eggs may be added if richer pudding is desired. Mix dry ingredients in order given and let stand over night. In the morning, put into individual moulds (if so desired) and steam 8 hours, or even more. When about to be eaten, steam a couple of hours more, decorate with greens, pour over with a little cognac brandy and bring to the table blazing.

Wine sauce is usually served with this pudding, although other sauces are often used. (See Pudding Sauces.) 2 eggs