No. 79 Plum Pudding
Two cupfuls raisins, 2 cupfuls currants, 2 cupfuls suet, ½ cupful almonds blanched, 2 cupfuls flour, 2 cupfuls grated Royal sugar muffins or bread; ½ cupful each of citron, orange and lemon peel; 8 eggs, 1 cupful sugar, ½ cupful cream, 1 gill each of wine and brandy, large pinch salt, 1 tablespoonful Royal extract of nutmeg, 1 teaspoonful Royal baking-powder. Put in a large bowl the raisins seeded, the currants washed and picked, the suet chopped very fine, the almonds cut fine, the citron, orange and lemon peels chopped, the lemon, sugar, wine, brandy, and cream; lastly, add the flour, sifted, with the powder, and mix all well together; put in a large, well-buttered mould, set in a saucepan with boiling water to reach one-half up the sides of the mould, and steam it thus five hours; turn out on its dish carefully and serve with hot brandy sauce.