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Baked Plum Pudding

To make the old-fashioned baked plum pudding, chop fine a quarter of a pound of beef suet (beef's marrow is nicer for the purpose if it can be obtained). Mix in a teaspoonful of salt. Have ready a pound of bread crumbs, which have been dried and sifted and moisten with enough boiling milk to thoroughly soften them. When they are nearly cold, add the suet or marrow, and add also half a pound of sugar, half a pound of stoned raisins, half a pound of currants, half a pound citron and six eggs. Mix a grated nutmeg, a tablespoonful of cinnamon, a teaspoonful of cloves and teaspoonful of mace. Add the spices, mixing them in thoroughly. Add last of all, a gill of maderia and a half gill of good brandy. This pudding should be moist enough to prevent its being dry when baked, as it is not a soft pudding, but a firm, compact one. Serve it with a rich brandy sauce. Bake it slowly for two or three hours.