Prune-pudding ( Grace Greenwood ).
This is the same as the suet-pudding, excepting that one half-pound of prunes and one half-pound of English currants are substituted for the raisins.
Eve’s Pudding ( Mrs. Frank Blair ).
Ingredients: Six ounces of bread-crumbs, six ounces of sugar, six ounces of raisins or currants, six ounces of butter cut in small pieces, or beef suet chopped fine, six large apples chopped, one table-spoonful of flour, six eggs, one table-spoonful of cinnamon, one tea-spoonful of ground cloves.
Flour the fruit. Mix eggs and sugar together, and the suet and apples; then mix all, adding the beaten whites of the eggs the last thing. Boil it in a form or bag three hours, or bake it two hours. Serve with brandy-sauce.