Christmas Plum Pudding No. 1

1/2 pound raisins

1/2 pound sultanas

1/2 pound almonds

1/2 pound pine kernels

1/2 pound demerara sugar

1/2 pound butter

1/4 pound mixed peel 1 pound bread crumbs 4 apples

1 lemon, rind and juice

1/2 nutmeg

2 wineglasses brandy

Stone the raisins, pick over, and wash the sultanas, shred the peel, blanch the almonds, clean the pine kernels, and put them both through a nutmill, and then pound them, and grate the nutmeg and lemon rind. Mix all these with the bread crumbs, sugar, and apples which must be peeled, cored and chopped. Chop the butter, and add to the mixture with the nutmeg and lemon juice. Let the ingredients stand for a night. Add the brandy, and mix together thoroughly. Put into well buttered molds, and allow pudding to steam for seven hours, and when warming again for use, for about half the time.

Christmas Plum Pudding No. 2

1 pound of raisins 1 pound of sultanas 1/2 pound sugar 3/4 pound butter 1/2 pound bread crumbs 1/4 pound flour 1/2 pound almonds 1/4 pound of Brazils

1/4 pound crystallized cherries

6 ounces of peel

1 tablespoon mixed spice

1/4 of a nutmeg

1/2 lemon and rind

1/2 carrot grated

1/4 pound walnuts

1/2 tumbler brandy

Proceed in the same way as in No. I, by mixing all the dry ingredients first together; the nuts should all be carefully prepared by removing every particle of skin, and put them through the nut mill twice if necessary; then pound them well in a mortar. Put into buttered molds, and steam about three hours. Grate the carrot, cut the crystallized cherries up fine, add these to the mixture, stir well, and allow to stand over night. Add the brandy next morning, and follow the same directions with regard to boiling.

Christmas Plum Pudding No. 3

I pound each of raisins and currants

I pound of bread crumbs

1/4 pound each of candied lemon, citron and orange

4 ounces of flour

1/2 pound sugar

1 dozen each of sweet and bitter almonds 1 pound of butter

1 nutmeg

Grated rind of a lemon 1/2 pint milk

2 sherry-glasses brandy

Stone the raisins, pick the currants, shred the candied lemon, citron, and orange; blanch, chop and pound the almonds, and grate the nutmeg. Mix all well together with the fresh lemon rind, bread crumbs, sugar and flour. Warm the butter slightly, and beat it up, and then add it to the other ingredients, mixing thoroughly. Cover the mixture carefully, and set it aside for at least six hours; it is better left over night. Then add the milk and brandy, and mix again thoroughly. Put the mixture into buttered molds, and steam for seven hours.