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Christmas Plum Pudding No. 3

1 pound each of raisins and currants 1 pound of bread crumbs 1/4 pound each of candied lemon, citron and orange 4 ounces of flour 1/2 pound sugar 1 dozen each of sweet and bitter almonds 1 pound of butter 1 nutmeg Grated rind of a lemon 1/2 pint milk 2 sherry-glasses brandy Stone the raisins, pick the currants, shred the candied lemon, citron, and orange; blanch, chop and pound the almonds, and grate the nutmeg. Mix all well together with the fresh lemon rind, bread crumbs, sugar and flour. Warm the butter slightly, and beat it up, and then add it to the other ingredients, mixing thoroughly. Cover the mixture carefully, and set it aside for at least six hours; it is better left over night. Then add the milk and brandy, and mix again thoroughly. Put the mixture into buttered molds, and steam for seven hours.