Christmas Plum Pudding

Directions

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.