2 lbs. raisins
1/2 lb. currants
1 lb. prunes
1/2 lb. cherry
1/4 lb. dates
1/4 lb. nuts
1/4 lb. mixed peel
Grated rind of 1 green lime
Burnt sugar for coloring
2 tsp. vanilla
1 pt. Rum
1 pt. Port Wine
12 eggs
1 lb. butter
3/4 lb. dark sugar
1/2 lb. bread crumbs
1/2 lb. flour
1/4 tsp. salt
3 tsp. baking powder
1 tsp. grated nutmeg
2 tsp. ground cinnamon
Pinch of cloves
1 pt. Sherry

Stone and stew prunes with sugar to taste, then chop fine. Stone dates and chop fine. Cut all fruit very fine, except currants. Place all fruits in a large jar (omitting nuts).

Pour liquor on fruit and steep for at least 1 month.

Cream butter and sugar, add beaten eggs. Sieve together flour, bread crumbs, baking powder, salt, nutmeg, cinnamon, and cloves. Add burnt sugar for color, say 2 tablespoons. Add chopped nuts. Taste and if a sharper taste of liquor is required, add some Brandy, Wine, Liqueur or Rum to taste.

Pour batter into a well greased and heavily lined baking tin or pudding basin, cover tightly and steam for at least 4 hours. The pudding may also be set, covered in a 250 degree oven and baked for at least 4 hours. Serve with Brand sauce.