225g shredded suet
225g demerara sugar
225g large seedless raisins
115g candied peel
½ tsp mixed spice
¼ tsp ground nutmeg
225g fresh white breadcrumbs (if you can only find dry breadcrumbs, add a little water or more brandy!)
115g blanched almonds, cut in halves
115g glacé cherries
¼ pint milk
½ wine glass brandy
Prepare all the dry ingredients and mix them together.
Whisk the eggs well, add the milk and mix thoroughly with the dry ingredients.
Let the mixture stand for 12 hours in a cool place, add the brandy, put into well-greased pudding basins and cover tightly with muslin or greaseproof paper.
To do this, cut a large piece of greaseproof paper and cover the top of the pudding (loosely as the pudding will need a little space to expand), tying it round (under the rim of the pudding basin) with string.
Make a handle by passing the string across the top loosely, two or three times and threading it under the rim-string.
Fasten tightly at one side.
Boil for 4 hours or longer with a lid on.
Keep in a cool, dry place until needed.
Before serving, reboil for 2 – 3 hours.