1 lb. raisins
1/2 lb. suet (beef suet)
2 or 3 eggs
1/2 c. cider & 1/2 c. milk (if no cider, use 1 c. milk)
1 lb. sugar, white or brown
1/2 tsp cloves, allspice, nutmeg & salt
1/2 or more tbsp. cinnamon
1/4 tsp. pepper
3 or more c. flour
1 lb. currants
1/4 lb. mixed peel, citron, lemon & orange

Clean the currants and raisins, put in dish. Chop suet fine, and add to them. Add peel, spices, salt, pepper and about 3 cups flour, stir all together. Then take eggs and sugar and beat well, add milk, fruit and mix again.

Now take a square piece of cloth, dip it in hot water, place it over a colander and sift a little flour on it. Place mixture in cloth, leaving a little space for swelling. Boil in hot water, have water boiling before putting pudding in. Place a plate on bottom of kettle so pudding will not stick. Boil 4 hours.