Separate 2 eggs and beat yolks. Add 3/4 cup brown sugar, 2 tablespoons lemon juice, and mix well. Add 3/4 cup chopped suet. Mix 1 3/4 cup soft bread crumbs, 1 1/2 teaspoon baking powder, 3/4 teaspoon salt, 3/4 teaspoon nutmeg, 1 1/2 teaspoons cinnamon. Add to egg mixture 3/4 cup seeded raisins, 1/2 cup currants, 1/2 cup nuts, chopped, 1 1/2 tablespoons flour. Add to mixture.

Add ingredients in order listed. Beat egg whites until stiff. Cut and fold into above mixture. Use a 2 quart covered pudding mold with tube (optional). Grease mold well, sprinkle with flour. Pour in mixture and steam 3 hours. Can be baked at 250 degrees for 3 hours.

Pudding may be kept several weeks and re-steamed for serving. Serve with hard sauce with or without brandy.