1 lb. seeded raisins
1 lb. currants
1/2 lb. citron, finely chopped
1 lb. white suet
4 or 5 apples
2 c. soft bread crumbs
1 tbsp. salt
1 1/2 tbsp. nutmeg
1 1/2 tbsp. ginger
1 tbsp. flour
8 eggs, well beaten
2 c. milk
2 c. sugar
1/2 c. brandy

Combine raisins, currants and citron; dredge with flour. Chop suet and apples into small pieces. Mix bread crumbs, salt, spices and tablespoon of flour. Add all ingredients together. Add brandy and mix well. Pour into well greased 3 quart mold. Cover tightly with lid or foil and tie securely with string. Place on a rack in a deep kettle, add boiling water 1" deep. Cover and steam for four hours, adding more boiling water if needed. Cool for 10 minutes, remove from pan and let cool. Wrap in brandy soaked cheese cloth, then wrap in foil. Store in cool, dry place for two to three weeks. Reheat by steaming for 1 1/2 hours in the mold. Serve with lard sauce.