Lemon Bread Pudding
Mince very fine a quarter of a pound of beef suet. Have ready a pint and a half of finely-grated bread-crumbs. Prepare the yellow rind of a large lemon, grated off from the white skin beneath, and squeeze the juice among it. Mix together in a deep pan the bread-crumbs and suet, adding four or five table-spoonfuls of powdered sugar, and a tea-spoonful of mixed spice, cinnamon, nutmeg and mace. Beat in a broad shallow pan five eggs till very smooth and thick. Add them gradually to the other ingredients, a little at a time. Have ready a square pudding-cloth, scalded and floured. Pour in the mixture, and tie the cloth tightly, but not closely, as room must be left for the pudding to swell in boiling. Put it into a pot of hot water, and boil it steadily for two hours. Send wine sauce to table with it—or cold sauce, of beaten butter, and sugar, and nutmeg.
If you use butter instead of suet, you can bake this pudding.