|Raisins||1 1⁄2 Cup (24 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
|Tart apples||1⁄2 Cup (8 tbs), chopped|
|Ground nutmeg||1⁄2 Teaspoon|
|Suet||1⁄3 Pound, ground|
|Candied citron||1⁄4 Cup (4 tbs), chopped|
|Candied lemon peel||1⁄4 Cup (4 tbs), chopped|
|Candied orange peel||1⁄4 Cup (4 tbs), chopped|
|Dates||1⁄4 Cup (4 tbs), chopped|
|Rum/Brandy / cider||1⁄4 Cup (4 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|Brown sugar||2⁄3 Cup (10.67 tbs), firmly packed|
|Fine bread crumbs||3 Cup (48 tbs) (One Day Old)|
|Milk||3⁄4 Cup (12 tbs), scalded|
|Ground cinnamon||3⁄4 Teaspoon|
|Eggs||6 , well beaten|
Combine crumbs with salt, spices, and brown sugar.
Stir in the scalded milk and cool.
Mix in eggs and suet, then add all the fruits and rum, brandy, or cider.
Work mixture with your hands to distribute fruit evenly.
Place in a greased 2 quart mold.
Seal securely with lid or foil and stand on a rack in the bottom of a kettle.
Add enough boiling water to cover the mold halfway.
Cover kettle rightly and steam over a low heat for 5 to 6 hours.
Add more boiling water when necessary.