suet, add 2 oz. flour, 4 oz. stoned raisins, 4 oz. well picked and plumped currants, pounded allspice, cinnamon, nutmeg, and sugar to taste, and a tea-spoonsful of salt; mix these ingredients well, and wet them with 3 eggs well beaten, and as much milk as is required to mix it into a rather stiff pudding. You may add a wine-glassful of brandy, or 2 of sweet white wine; indeed, brandy is rarely omitted; some prefer the flavour of orange flower or rose-water. This pudding may be made richer by the addition of 1 oz. candied lemon peel, and ½ oz. citron. It should boil at least four hours.—Or: ½ lb. of slices of stale bread, pour ½ pint of boiling milk over, and cover close for fifteen or twenty minutes; beat this up with ½ lb. suet, ½ lb. raisins, and the same of currants, all chopped fine; add 2 table-spoonsful of flour, 3 eggs, a little salt, and as much milk as is required. This may be either boiled or baked.—Or: to ¾ lb. currants, ¾ lb. raisins, and ½ lb. suet, add ½ lb. bread-crumbs, 6 eggs, a wine-glassful of brandy, ½ a tea-cupful of fine sugar, ½ a nutmeg grated, and as much candied orange or lemon peel as you like: mix well, and boil three hours. No other liquid is required.
To 1 lb. suet add 1 lb. flour, 1 lb. raisins, 1 lb. currants (chopped fine), 4 oz. bread-crumbs, 2 table-spoonsful sugar, 1 of grated lemon peel, a blade of mace, ½ a nutmeg, a tea-spoonful of ginger, and 6 eggs well beaten. Mix well and boil five hours.
Pour a quart of boiling milk over a large breakfast-cupful of stale crumbs, and cover a plate over. Shred ½ lb. fresh marrow, mix with it 2 oz. raisins, 2 oz. currants, and beat them up with the soaked bread; sweeten to your taste, add a tea-spoonful of cinnamon powder, and a very little nutmeg. Lay a puff paste round the edge of a shallow pudding dish, and pour the pudding in. Bake from twenty-five minutes to half an hour. You may add lemon peel, a wine-glassful of brandy, some almonds blanched and slit; also candied citron and lemon peel.
