1/2 lb. suet
1/2 lb. currants
1/2 lb. seeded raisins
1/2 lb. sugar
1/2 lb. stale bread crumbs
1/4 lb. flour
1/2 lb. orange peel
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. ginger
6 eggs
1/2 c. brandy
Grated rind of 2 lemons

Chop suet fine, cut peel small. Put in bowl with currants and raisins. Add the lemon rind, sugar, spices, flour and the bread crumbs. Then moisten with well beaten eggs and the brandy. Turn into well greased molds or large baking dish and steam or boil for 8 hours.