|Mixed peel||1⁄4 Pound|
|Brandy/Ale juice||5 Tablespoon|
|Lemon||1 Small, juiced and rind grated|
|Brown sugar||1⁄2 Pound|
|Fresh breadcrumbs||1⁄2 Pound|
|Mixed spice||3⁄4 Tablespoon|
Chop fruit, pour over brandy or ale, add grated lemon rind and juice; cover, leave overnight.
Cream butter, gradually add beaten eggs and brown sugar; beat well.
Add remaining ingredients; stir vigorously.
To Steam Pack into greased 4 1/2-pint pudding basin; cover with greased aluminium foil.
Secure with string and steam 4 hours.
For a large family pudding, double the quantities above, steam 8 hours.
Steam further 2 hours on day of serving.
To Boil Place pudding in floured pudding cloth, tie securely, allowing room for pudding to expand during cooking, boil 4 hours.