1 lb. raisins
1 lb. golden raisins
1 lb. currants
1 lb. mixed fruits
1/2 lb. mixed lemon & orange peel
1 lb. light brown sugar
1 lb. butter
Pinch of salt
1 lb. flour
1/2 lb. bread crumbs
10 eggs
1 tsp. parisienne essence
1 tbsp. mixed spice
1 dessertspoon grated nutmeg (2 tsp.)
1 dessertspoon carbonated soda (2 tsp.)
6 tbsp. brandy

Cream butter and sugar, add unbeaten eggs one at a time. Add fruit and dry ingredients. Lastly brandy and parisienne essence. Stand 1/2 hour. Put in basin and boil steadily 6 hours. This quantity makes 3 medium puddings. Hang them to dry and reboil when required (will keep indefinitely).