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Christmas Plum Pudding No. 1

1/2 pound raisins 1/2 pound sultanas 1/2 pound almonds 1/2 pound pine kernels 1/2 pound demerara sugar 1/2 pound butter 1/4 pound mixed peel 1 pound bread crumbs 4 apples 1 lemon, rind and juice 1/2 nutmeg 2 wineglasses brandy Stone the raisins, pick over, and wash the sultanas, shred the peel, blanch the almonds, clean the pine kernels, and put them both through a nutmill, and then pound them, and grate the nutmeg and lemon rind. Mix all these with the bread crumbs, sugar, and apples which must be peeled, cored and chopped. Chop the butter, and add to the mixture with the nutmeg and lemon juice. Let the ingredients stand for a night. Add the brandy, and mix together thoroughly. Put into well buttered molds, and allow pudding to steam for seven hours, and when warming again for use, for about half the time.