Plum Pudding


Four eggs, yolks and whites beaten together, one half cup brown sugar,

one cup molasses, one cup stoned raisins, two cups currants, one cup

bread crumbs, two cups chopped suet, three quarters of a nutmeg, grated,

the grated rind of a large lemon, one cup flour and one teaspoon baking

powder. Steam for three and a half hours in a tightly closed pudding

mould well buttered, keeping the water boiling constantly. Before

serving sprinkle thickly with sugar and pour over this one half cup

brandy, and light. Serve with this a sauce made with the juice and rind

(grated) of one lemon, put over to boil with one half cup sugar, one

half cup water, add one tablespoon cornstarch, one half cup sherry, one

half cup brandy. This quantity will serve sixteen people.