|Golden raisins||3⁄4 Pound (2 cups)|
|Shredded suet||3 Cup (48 tbs)|
|Raisins||3⁄4 Pound, halved if large (2 cups)|
|Currants||6 Ounce (1 cup)|
|Chopped candied peel||6 Ounce (1 cup)|
|Slivered almonds||3 Ounce, toasted (3/4 cup)|
|Lemon||1 , rind grated|
|Dark brown sugar||1 Cup (16 tbs)|
|Freshly grated nutmeg||3⁄4 Teaspoon|
|Eggs||6 , beaten|
|Brandy||175 Milliliter (1 wineglass)|
|Milk||1 Cup (16 tbs)|
Combine all the ingredients, mixing thoroughly.
Put the mixture into a buttered 2-quart steaming mold.
Cover with a circle of wax paper.
If you are using a steaming mold with a clip-on lid, just clip it on.
Otherwise, tie on a cloth cover and knot the corners on top to prevent them from trailing in the water.
Put the pudding into a saucepan and half fill the pan with boiling water.
Cover the pan with a lid, and put onto the heat.
Steam the pudding for 5-6 hours, replenishing the boiling water in the saucepan from time to time, to prevent it boiling dry.
Allow to cool, then recover with a fresh cloth or paper.
To reheat the pudding on Christmas Day, steam again for 1 1/2-2 hours.