Ingredients. - One pound of beef suet, four ounces of flour, one pound of raisins, one-half pound of mixed peel, one grated nutmeg, one ounce of mixed spice, one ounce of ground cinnamon, two gills of milk, two wineglassfuls of rum or brandy, one pound of breadcrumbs, one pound of sultanas, one-half pound of currants, two lemons, four ounces of desiccated cocoa-nut or shredded almonds, two pinches of salt, eight eggs.

Method. - Skin the suet and chop it finely. Clean the fruit, stone the raisins, finely shred the mixed peel; peel and chop the lemon rind. Put all the dry ingredients in a bowl and mix well. Add the milk, stir in the eggs one at a time, add the rum or brandy, and the strained juice of the lemon. Work the whole thoroughly for some minutes, so that the ingredients are well blended. Put the mixture in a well-buttered pudding bowl or pudding cloth; if the latter is used it should be buttered or floured. Boil for about four hours, or steam for at least five hours.

Christmas Plum Pudding (Another Method.)

Ingredients. - Sixteen ounces of moist sugar, sixteen ounces of finely-chopped suet, sixteen ounces of sultanas, cleaned, sixteen ounces of raisins, halved and stoned, sixteen ounces of currants, washed and dried, eight ounces of shredded mixed candied peel, eight ounces of flour, eight ounces of breadcrumbs, four ounces of almonds, blanched and shredded, the grated rind of two lemons, eight eggs, two saltspoonfuls of nutmeg grated, one teaspoonful of salt, one-half pint of milk, two wineglassfuls of brandy.

Method. - Mix all the dry ingredients together, stir in the well-beaten eggs, milk and brandy, turn the mixture into two well-buttered bowls, steam from five to six hours.