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Ginger Pudding

3 eggs. 3 cups flour. 1 cup brown sugar. 1 cup butter. 1 cup molasses. 1/2 cup buttermilk. 1 1/2 teaspoons ginger. 1 lb. raisins. 1/2 lb. citron. 1/4 lb. almonds.

Stir one teaspoon soda which has been dissolved in hot water into milk, beat this with molasses; add molasses and milk while foaming to yellows, sugar and butter; then one and a half tablespoons ginger; spice to taste, then flour and whites alternately. Batter must be very stiff.

Flour raisins and citron, cut fine. Blanched almonds cut fine. Mix all with batter; put into buttered molds, not too full, and steam two or three hours. Serve with hot brandy sauce.