1 lb. raisins
1 lb. currants
1 lb. suet
1 lb. bread crumbs
1/2 lb. flour

Mix the crumbs and flour and suet and beat up 6 eggs in 1/2 pint milk and beat that into mixture, keep beating, the longer the better. Stir in the raisins and currants and 1/4 pound of candied orange and lemon peels, cut very fine, and 1 ounce cinnamon and 1/2 ounce powdered ginger, a grated nutmeg and a very little salt. Then a glass of rum or brandy. Can be baked - or tied (not too tightly in cloth and boiled for 6 hours).

CAUDLE SAUCE:

Cut up butter in small pieces and put in a saucepan with a little cold water and a little flour and let it boil.

Then stir in a glass of sherry. That will stop the boiling and you must not let it boil again.

Then add 1/2 glass of brandy and some sugar and grated lemon peel and nutmeg.