2 lbs. raisins
1/2 lb. currants
1 lb. prunes
1/2 lb. cherries
1/2 lb. dates
1/4 lb. nuts
1/4 lb. mixed peel
Grated rind of 1 lime
Burnt sugar for coloring
2 tsp. vanilla, 1 pint rum, 1 pint port wine
12 eggs, 1 lb. butter, 3/4 c. dark sugar
1/2 lb. breadcrumbs, 1/2 lb. flour, 1/2 tsp. salt
1 tsp. grated nutmeg, 2 tsp. ground cinnamon, pinch of cloves, 1 pt. sherry

Stone and stew prunes with sugar to taste, then chop fine. Stone dates and chop fine. Cut all fruits very fine except currants. Place all fruits in a large jar omitting nuts. Pour liqueur on fruit and steep for at least 1 month. Cream butter and sugar, add beaten eggs. Sieve together flour, bread crumbs, baking powder and salt and add 2 tablespoon burnt sugar for color.

Add chopped nuts and fruits. Taste to see if a sharper taste is required and add some brandy, wine, liqueur or rum to taste. Pour batter into a well greased and heavily lined baking or pudding tin. Cover tightly and steam for at least 4 hours. The pudding may also be set, covered in 250 degree oven and baked for at least 4 hours. Serve with brandy sauce.