3 c. bread crumbs
1/2 lb. suet, chopped finely
1/2 c. brandy or dark beer
1 c. currants
1 c. golden raisins
1/4 c. almonds, chopped
1 c. brown sugar
1/2 c. flour
4 eggs
1 tsp. allspice
1 c. raisins
1 apple, grated 1/4 c. citron, chopped
Juice of 1 lemon

Chop the suet finely with the flour. In a large bowl, mix crumbs, sugar, fruits, nuts, spice, suet. Beat eggs and stir into dry ingredients. Stir in brandy or beer. If mixture is still too stiff, add a little milk. It should drop easily from a spoon.

Fill greased pudding bowls up to 2/3 full, leaving room for pudding to rise. This recipe will make 2 puddings. Cover top of bowl with greased waxed paper and a layer of foil. Tie with a string just below the rim.

Place on a rack in large pan with water halfway up bowl. Cover the pan and bring to boil. Keep at a boil for 15 minutes; reduce heat very low and cook for 6 hours. Do not let boil dry.

When the puddings are brought out, pour a little brandy over them and store in refrigerator until Christmas. Reheat in bowl, covered with foil, on rack in deep pan with water for 2 hours. Serve with vanilla custard or hard sauce.