6 oz. plain flour
3 level tsp. baking powder
Pinch of salt
2 tsp. mixed spices
1/2 tsp. grated nutmeg
1 tsp. ground cinnamon
14 oz. brown sugar
Grated rind & juice of 1 lemon
8 oz. bread crumbs
6 oz. sultanas
4 oz. currants
10 oz. raisins
4 oz. almonds
4 oz. candied peel
6 oz. beef suet
6 eggs
1 tbsp. milk
1/2 glass wine or brandy

Well in advance, wash and dry the sultanas, currants, and raisins. Chop raisins, blanche and chop the almonds. Chop very finely the suet and the bread crumbs.

Grease the pudding basins thoroughly - 1 large or 2 medium size. Sieve together the flour, baking powder, salt, spice, nutmeg and cinnamon. Add sugar, grated rind and juice of lemon, bread crumbs, suet, almonds, peel and fruit.

Stir the ingredients thoroughly and make a hole in the center. Into this pour 6 whisked eggs; add the milk and wine. Stir vigorously and let stand for 2 hours. Turn mixture into greased basin, filling to 1" from top. Cover with grease proof paper and steam for 8 hours.