Ingredients
6 ozs currants
6 ozs sultanas
12 ozs raisins
3 ozs mixed peel
1/2 lb flour
1/2 lb breadcrumbs
1/2 lb suet
1/2 lb brown sugar
1/2 teaspoonful mixed spice
1 oz ground almonds
grated rind of 1 lemon
1/4 grated nutmeg
4 eggs
brandy, old ale, or milk

Method
Wash and pick over the currants and sultanas, stone the raisins, chop the peel.
Put all the ingredients into a bowl, mix thoroughly with the well-beaten eggs, and enough brandy, old ale or milk to moisten the whole.
Pour into well-buttered moulds, cover with buttered paper. Steam for 8 or 9 hours. Serve with brandy sauce or brandy butter.

(Makes two puddings of the size shown on our card)