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English Plum Pudding

1/2 pound raisins 1/2 pound chopped suet 3 cups bread crumbs 1/2 cup brown sugar Grated rind of 1/2 lemon 1/4 orange peel, minced 1/2 cup flour 1/2 pound currants 1/4 nutmeg, grated 2 eggs 1/2 cup milk Mix the dry ingredients thoroughly. Beat the eggs; add them to the milk and pour over the dry mixture. Mix thoroughly; pack in greased tins, leaving space of one inch at the top of each. Tie on the lids and boil for ten hours. Keep in a cool place until needed. Serve with hard sauce.