1 1/2 lbs. bread crumbs
2 oz. citron
2 oz. lemon peel
2 oz. almonds
1/2 lb. flour
2 lbs. suet, ground
2 tbsp. nutmeg
1 tsp. salt
2 lbs. raisins
2 lbs. currants
1 lemon, juice and the grated rind
8 eggs
1 wine glass of brandy
2 lbs. sugar
Enough milk to make a stiff paste

Mix and let stand overnight. In the morning, butter tins and fill. Cover with pudding cloth and tie down. Steam 12 hours. Don't let water get over top but keep well up on sides of cans. Pour brandy over pudding and bring to table blazing. Serve with hard sauce.

SAUCE:

2 c. sugar
1/4 stick butter
3 rounded tbsp. flour
2 c. boiling water

Mix dry ingredients and butter and then add the boiling water. Cook until thick. Add vanilla and/or nutmeg.