Apple and Plum Pudding.
¾ lb. fine tart apples, pared and chopped.
¾ lb. sugar.
¾ lb. flour.
½ lb. beef suet, rubbed fine.
¾ lb. raisins, seeded and chopped.
6 eggs.
1 teaspoonful nutmeg and the same powdered cloves.
1 teaspoonful salt.
½ glass brown Sherry and the same of brandy.
Stir the beaten yolks and sugar very light, add the suet and apples with the spice; then the raisins, well dredged with flour; next the flour, and when this is all in, the liquor; lastly the whites beaten very stiff. Bake in two buttered moulds, in a moderate oven, an hour and a half at least. Eat hot, with sauce.
You may boil this pudding if you like.