Christmas Plum Pudding

• 1 1/2 lb. raisins
• 1/2 lb. currants
• 3/4 lb. suet (fat)
• 1/2 lb. mixed candied peel
• 3/4 lb. bread crumbs
• 1 lb. sugar
• 8 eggs
• 1 wine glass full brandy

1. Stone and cut raisins in half but do not chop them.
2. Wash. Pick and dry the currants and mince the suet finely.
3. Cut candied peel into thin slices and grate down the bread into fine crumbs. When all these dry ingredients are prepared, mix them all together with the sugar.
4. Then moisten the mixture with the eggs which should be well beaten.
5. Add the brandy; stir well.
6. Everything may be thoroughly blended and press the pudding into a buttered mould. Tie it down tightly with a floured cloth and boil 5 to 6 hours for the first boiling.
7. Two hours the day it is to be served it may be boiled in a cloth without a mould.

raisins, currants, suet, mixed candied peel, bread crumbs, sugar, eggs, brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226435 (may not work)