Plum Pudding

One pound of raisins

One pound of currants

One pound of beef suet or substitute

One pound of stale grated bread, or
half pound of flour and half pound of bread

Eight eggs

Quarter pound of sugar

A glass of brandy

Pint of milk

Glass of wine

Two grated nutmegs

Tablespoon of mixed cinnamon and mace

Teaspoonful of salt

Beat the eggs very light, then add half the milk and beat together. Gradually stir in the flour and bread. Next add the sugar by degrees. Then the suet and fruit alternately. The fruit must well sprinkled with flour, otherwise it will sink. Stir very hard. Then add the spice and liquor, and the remainder of the milk. Stir the whole mixture very well. If it's not thick enough, add more bread and/or flour.

Pour the mixture in a pan and allow room for the mixture to swell.

Boil for six hours, carefully remove the pudding from the pan.

Eat it with some wine or a sauce made of butter, wine, and nutmeg.

Enjoy!

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