100 year old recipe - handed down in family.

1 c. suet, chopped very fine
1 1/8 c. brown sugar
1/2 c. milk
2 eggs, well beaten

Blend together suet and brown sugar. Add milk and 2 eggs.

1 c. raisins
1/3 c. orange peel, chopped
1/2 c. citron, chopped
1/4 c. flour
1 1/2 c. currants
1/3 c. lemon peel, chopped
1/2 c. almonds or nuts, chopped

Mix flour over fruit and nuts. Add to egg-milk mixture. Mix the following and add:

3/4 c. flour
1/4 tsp. mace
1/2 tsp. nutmeg
1 tsp. baking soda
1 c. stale bread crumbs
1 tsp. cinnamon
1 tsp. salt

Blend well. Grease a pudding mold or coffee can. Fill with mixture 2/3 full. Place lid on container and steam for 2 1/2 hours.

This makes 1 1/2 quart mold and serves 12 to 16 people. It will keep indefinitely wrapped in foil in refrigerator. Serve with Velvet Sauce.

VELVET SAUCE:

1/2 c. butter (real butter)
1 c. powdered sugar
1/4 tsp. salt
1 c. cream or evaporated Pet milk
2 tsp. vanilla
2 egg yolks

Cream butter, powdered sugar, salt and eggs. Put in double boiler and cream gradually. Cook until thick and creamy, about 5 minutes. Remove from heat. Add vanilla. Serve hot over steamed pudding.