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Unrivalled Plum Pudding

Mrs. J. E. Smith.

Two pounds and a half of raisins, one or three quarters pound of currants, two pounds of the finest moist sugar, two pounds bread crumbs, sixteen eggs, two pounds finely chopped suet, six ounces of mixed candied peel, the rind of two lemons, one ounce of ground nutmeg, one ounce of ground cinnamon, half an ounce of pounded bitter almonds, one-quarter of a pint of brandy. Mode : stone and cut up the raisins, do not chop them; wash and dry the currants; cut the candied peel into thin slices; mix all the dry ingredients well together, and moisten with the eggs, which should be well beaten and strained; then stir in the brandy; and when all is thoroughly mixed, add butter and flour, and put the pudding into a stout new cloth; tie it down very tightly and closely ; boil from six to eight hours, and serve with brandy sauce. This quantity may be divided and boiled in buttered moulds.