Fine English Plum Pudding

Stone a pound of raisins; mix with them one pound of currants, half a pound of minced, candied orange peel, three-quarters of a pound of breadcrumbs, one pound of suet that has been shredded and chopped fine, a quarter of a pound of fiour, a quarter of a pound of brown sugar, half a nutmeg grated and the grated rind of one lemon. Beat five eggs without separating the whites from the yolks, and add half a pint of good grape juice; mix this with the dry ingredients, working the whole thoroughly until the mixture is moist but not wet.

Pack in greased moulds, or small tin kettles; cover, and steam or boil continuously for ten hours. Take the puddings from the water, remove the lids and cool in the moulds. Next morning replace the lids and put the puddings aside for two, three or four weeks, until needed. The longer they stand the better. But do not overlook the important point that they should be kept in a cool place.