Christmas Pudding

Original Instructions

1. 1

   Mix three-quarters pound finely chopped beef suet

2. 2

   Add one pound currants

3. 3

   Add one pound seeded raisins

4. 4

   Add one pound light brown sugar

5. 5

   Add one pound flour sifted with one teaspoon cinnamon, one teaspoon nutmeg, one-half teaspoon allspice, three teaspoons salt

6. 6

   Add three-quarters pound stale bread crumbs

7. 7

   Add one-half pound mixed candied peel, chopped

8. 8

   Add ten ounces chopped blanched almonds

9. 9

   Add eight beaten eggs with one-half cup milk (or brandy)

10. 10

    Pack in well buttered mold

11. 11

    Allow to blend twelve hours

12. 12

    Steam eight hours

13. 13

    May be divided into smaller puddings and steamed in proportion

14. 14

    May be kept one year, and reheated

15. 15

    Serve with pudding sauce