1 cup finely chopped beef suet
2 cups fine bread crumbs
1 cup sugar
1 cup milk
1 pint flour
1 cup sultanas
1 cup dried currants
1 cup chopped almonds
½ cup citron, sliced thin
1 tsp salt
1 tsp cloves
2 tsp cinnamon
1 tsp nutmeg
4 well-beaten eggs
glassful of brandy
Chop the suet, blanch and chop the almonds.
Soak the breadcrumbs in the milk, then squeeze out and stir with a spoon until the mixture is reduced to a mash.
In a large bowl, mix the suet, almonds, sultanas, currants and citron with the spices, flour and breadcrumb mash, coating the fruit and nuts well.
In another bowl, mix the sugar and eggs and cream until light and fluffy, then combine with the fruit/flour mixture. Add milk for the consistency of a good thick batter, keeping in mind that the mixture must not be too thin or the fruit will sink to the bottom.
Pour a glassful of brandy over the fruit and spice mixture and allow to stand three or four hours before the pudding is made, stirring occasionally.
Finally, tie up in cheesecloth and boil/steam for 4 to 5 hours.
When done, turn it out on a dish, sift powdered sugar over the top, and serve with a good-flavoured sauce, such as hard brandy sauce.
