From Mrs. John C. Coleman

One pound of raisins, 1 pound of currants, 1 pound of suet, 1/2 pound of candied lemon peel, 4 ounces of bread (without crust), 1 ounce butter (spread on bread), 1 1/2 cupfuls of milk, made boiling hot, poured over bread and butter, 4 eggs, 1 pound of flour, 2 nutmegs, large teaspoonful of salt, 1/2 pound of brown sugar. Directions: Mix fruit, flour, suet, sugar, salt and nutmeg together. Beat bread and milk when cold with a fork; beat the eggs and mix with the bread and milk. Pour this mixture into the other ingredients and mix to a dough as stiff as fruit cake; then turn into a mould, placing it into a kettle of boiling water to be kept boiling for six hours.

Plum Pudding - Without Eggs

From Mrs. C. F. Aked

Mix together 6 ounces currants, 6 ounces raisins. 1/2 pound flour (self-raising), 1/4 pound sugar, 1/4 pound suet, 1/4 pound mashed potatoes and 1/4 pound mashed carrots; lastly, add 1 tablespoonful molasses; no other liquid is required. Put into a basin, leave room to swell. Boil 4 hours. This pudding is better mixed overnight.