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Classic
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page 195
together, and put the pudding into a mould, or floured cloth, and boil three
hours.
CHRISTMAS PLUM PUDDING
One pound and a half of raisins, half a pound of currants, three-quarters of a
pound of bread-crumbs, half a pound of flour, three-quarters of a pound of
beef-suet, nine eggs, one wineglassful of brandy, half a pound of citron and
orange-peel, half a nutmeg, and a little ground ginger. Chop the suet as fine as
possible, and mix it with the bread-crumbs and flour, add the currants washed
and dried, the citron and orange-peel cut into thin slices, and the raisins
stoned and divided. Mix it all well together with the grated nutmeg and ginger,
then stir in nine eggs well beaten, and the brandy, and again mix it thoroughly
together, that every ingredient may be moistened; put it into a buttered mould,
tie it over tightly, and boil it for six hours. This pudding may be made a week
before using, boiled in a cloth, and hung up in a dry place, and when required
put into a saucepan of boiling water and boiled for two hours or two hours and a
half, then turned out, and served with sauce as above.
ANOTHER CHRISTMAS PUDDING
One pound of raisins, one pound of currants, one pound of suet, three-quarters
of a pound of bread-crumbs, one pint of milk, ten eggs, three-quarters of a
pound of citron and orange-peel mixed, one small nutmeg, one glass of brandy.
Stone the raisins and divide them, wash and dry the currants, and cut the peel
into slices. Mix all these with the bread-crumbs, flour
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