A Small Plum Pudding

• 1 cup brown sugar
• 1 cup breadcrumbs, bread raspings sound like dry bread crumbs
• 4 eggs
• 1/2 cup butter, originally 1 c beef suet
• 3/4 cup muscatel raisins, golden raisins might be an acceptable substitute
• 7/8 cup currants
• 1/2 cup sultana raisin, the total for the muscatels, currents, and sultanas is 1 1/2 pound, mix and match as desired
• 1 1/2 ounces candied peel, I plan to use 'that stuff they sell in tubs at Christmastime to make fruitcakes with.'
• 1/2 lemon, zest of, only, grated
• 1 1/2 teaspoons nutmeg
• 1 1/2 teaspoons cinnamon
• 2 tablespoons brandy

1. Mix brown sugar, bread crumbs, eggs and soft butter well.
2. Add remaining ingredients one by one, mixing well after each addition.
3. Tie up in a clean new buttered and floured pudding cloth OR place into buttered pudding mold(s) with cloth tied over top.
4. Boil (in a cloth) OR steam (in molds). Original recipe, four times this size, was to boil for four hours. Time should be shorter for a smaller amount.
5. Serve with Brandy Sauce.

brown sugar, breadcrumbs, eggs, butter, muscatel raisins, currants, sultana raisin, candied peel, lemon, nutmeg, cinnamon, brandy

Taken from www.food.com/recipe/a-small-plum-pudding-322735 (may not work)