Stone carefully one pound of best raisins, wash and pick one pound of currants.

Chop very small one pound of fresh beef suet, blanch and chop small, or pound, two ounces of sweet almonds and one ounce of bitter ones; mix the whole well together, with one pound of sifted flour, and the same weight of crumb of bread soaked in milk, then squeeze dry and stir with a spoon until reduced to a mash, before it is mixed with the flour. Cut in small pieces, two ounces each of preserved citron, orange and lemon peel, and add quarter of an ounce of mixed spice; quarter of a pound of moist sugar should be put into a basin, with eight eggs, and well beaten together with a three-pronged fork; stir this with the pudding, and make it of a proper consistence with milk. Remember that it must not be made too thin, or the fruit will sink to the bottom, but be made to the consistence of good thick batter. Two wineglassfuls of brandy should be poured over the fruit and spice, mixed together in a basin, and allowed to stand three or four hours before the pudding is made, stirring them occasionally. It must be tied in a cloth, and will take five hours of constant boiling. When done, turn it out on a dish, sift loaf sugar over the top, and serve it with wine sauce in a boat, and some poured round the pudding. The pudding will be of considerable size, but half the quantity of materials, used in the same proportion, will be equally good. In addition to the wine-sauce, have a metal sauce-boat filled with brandy; set it alight on the table, and pour a portion of it in a flame upon each slice of pudding. It will be found a great improvement.

A Delicious Plum Pudding Without Eggs

Take a coffee cup full of mashed potatoes, and one of carrots, which must be boiled and mashed apart; add to these half a pound of flour, half a pound of suet, half a pound of raisins, half a pound of currants, half a pound of sugar, two ounces of candied lemon peel, two ounces of citron, the grated peel of a lemon, ten bitter almonds, and mixed spice to your taste. Mix all well together, and add a glass of rum or brandy, and a little milk if too stiff. Boil for five hours. These quantities make a very large pudding.

An Excellent Substitute For Plum Pudding At Small Expense

Take four ounces of each of the following ingredients; sugar, suet, flour, currants, raisins, and bread-crumbs; and half a pint of milk; mix them well together, and boil in a mould for three hours. Serve with wine or brandy sauce.

A Nice Way Of Warming And Serving Cold Plum Pudding

Cut the pudding into thin slices, and fry them in butter. Fry, also, some fritters, and pile them in the centre of the dish, placing the slices of pudding around on the outside. Powder all with sugar, and serve with pudding sauce in a tureen.