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Scotch Plum Pudding

Chop up half a pound of beef suet, with half a pound of raisins and place them in a basin, mix in half a pound of caster-sugar, four ounces of breadcrumbs, two ounces of thinly-shredded candied peel and a pound of marmalade; beat five eggs thoroughly and stir them into this mixture, making the whole smooth; turn this into a buttered basin, tie a floured cloth over it and boil for five hours. Make a sauce as follows: Blanch and pound a couple of ounces of sweet almonds moistening them frequently with a little rose water to prevent their oiling, warm two ounces of butter with two heaped tablespoonfuls of sugar, and beat it until creamy, then beat in the pounded almonds, and a wineglassful of pale brandy. When done, turn it onto a hot dish, and serve with the cold sauce.