Originally Published:
St. Andrew's, 1977
Original Images:

From Mrs. William J. Herbert's collection

1 pound Del Monte seeded raisins
1 pound currants, washed and sorted
1 pound dark brown sugar
1 pound beef suet, ground or chopped fine
1 pound flour
1/4 pound Dromedary citron peel, diced
1/8 pound Dromedeary orange peel, diced
1/8 pound Dromedary lemon peel, diced
1/2 pound almonds, blanched and chopped fine
2 tsp. nutmeg
1 cup bread crumbs
2 tsp. Morton's salt
8 eggs, beaten

Mix the dry ingredients thoroughly then add the beaten eggs and mix again. It is easier to mix with your hands. (The mixture should be quite dry and stiff). Let stand overnight. The next day tie the mixture securely in an unbleached cotton cloth which has been wrung out of hot water. Allow room for the pudding to swell and shape into a firm round ball. It is a good plan to tie the pudding as tightly as possible then tie again about 1 1/4 inches from the first cord and remove the first cord. Place the pudding in a large kettle of boiling water (sufficient to cover). The bag should be placed on a plate to prevent it sticking to the bottom of the kettle. Cover and boil for 5 hours. When done remove from the kettle and place upside down on a large, warm platter. Decorate the center with a sprig of holly. Pour 1/2 cup brandy over the pudding, light it and carry to the dining table while still burning. The burning brandy adds to the flavor of the pudding.