Take a pound of muscatel raisins, half a pound of currants, a quarter of a pound of Sultana raisins, half a pound of mixed candied-peel, half a nutmeg, grated, three quarters of a pound of bread crumbs, three quarters of a pound of suet, eight eggs, a quarter of an ounce of pounded bitter almonds, one tablespoonful of flour, one tablespoonful of moist sugar, a quarter of a pint of brandy, and a pinch of salt.

Stone the raisins, and see that the currants have been thoroughly washed and dried. Break the eggs one by one, and be very careful that not one is stale, or anything approaching to stale; then beat them all thoroughly together till they froth. Mix the dry ingredients very thoroughly; see that the bread crumbs are dry, adding the pounded almonds especially little by little, and being very careful to see they get thoroughly mixed in. Then add the beaten eggs and the brandy. Get a new pudding-cloth, scald it several times, butter the cloth, then flour it, tie up the pudding tight, but leaving room for it to swell, and let it boil for eight hours. Put a saucer underneath the pudding to prevent its sticking to the saucepan. See the water is boiling when you plunge in the pudding.

This pudding is generally best boiled the day before. Then two hours will be sufficient to warm it up. A Christmas pudding can be hung up in its cloth to keep; it will keep good for a year.

When the pudding is served, some brandy should be heated in a spoon till it lights, and this should be poured round the pudding, a little more brandy being poured in after it burns up. It is usual to stick a piece of holly with a few bright red berries in the top of the pudding.

How To Warm Up Christmas Plum Pudding

Never warm up a good plum pudding in the oven. This spoils it. Place the remains of the pudding in a basin, and put this in a saucepan, quite free from water; and steam it till it is hot through. Light a little fresh brandy, and it will be as good as on the first day.