Christmas Plum Pudding

1. 1

   Stone and cut raisins in half but do not chop them.

2. 2

   Wash. Pick and dry the currants and mince the suet finely.

3. 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. 4

   Then moisten the mixture with the eggs which should be well beaten.

5. 5

   Add the brandy; stir well.

6. 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. 7

   Two hours the day it is to be served it may be boiled in a cloth without a mould.

* Per serving · 4 servings · Values may vary.

No additional tips available.