1 lb. butter
1 lb. castor (regular) sugar
1 lb. currants
1 lb. sultanas
1 lb. raisins
1 lb. seeded raisins
1 lb. cooking figs
1 1/4 lb. bread crumbs
1/2 lb. flour
1/2 lb. candied peel, grated
2 tbsp. mixed spices
1/2 tsp. ground nutmeg
Rind of 2 lemons, grated
Juice of 2 lemons
3 level tsp. baking powder
Generous glass whiskey or brandy
8 - 10 eggs, according to size
1/2 c. treacle (molasses), and a little milk
2 lg. cooking apples

First make the bread crumbs and prepare the fruit. Chop the figs and grate the candied peel and apples. Sift together the flour, baking powder and spices. Beat the eggs until light and frothy. Blend the treacle (molasses) in a little milk. When everything is ready, put the sifted sugar and butter into a large basin and beat it to a soft cream. Add the grated rind. Now add alternately a little of the beaten eggs, some of the bread crumbs, and a little of the flour, beating well between each addition. Continue until all is used up, then add gradually all the other ingredients, including the treacle and lemon juice and mix thoroughly. Cover and leave overnight. In the morning, stir well. If the mixture seems at all stiff, add another beaten egg or two and then add the whiskey or brandy.

A little browning may be put in if the treacle has not made the mixture dark enough. This amount will fill 3 large, or 6 or 7 small, pudding bowls. Half the amounts of ingredients given here will make a pudding large enough for a fair sized family for Christmas day and leave a bit over. Have the bowls well-greased with butter. Fill them slightly more than 3/4 full; cover with buttered grease-proof paper; tie a cheesecloth over and steam for at least 8 hours; 6 hours the first day and 2 hours on Christmas day will be sufficient.