Ingredients

• 1/2 lb Flour
• 1/2 lb Breadcrumbs
• a pinch Salt
• 1 lb Butter
• 1 lb Brown sugar
• 1 lb Currants
• 1 lb Sultanas
• 1/2 lb Citron peel
• 1/2 lb Raisins
• 9 Eggs
• 1 gill Brandy
• 1/2 Nutmegs
• 1/4 lb Almonds
• 1 t Mixed spice
• 1/2 t Bicarb soda

Instructions

1. Have a pot of boiling water in readiness!
2. Finely chop 1/2 lb citron peel; blanch and chop almonds.
3. Cream 1 lb butter and 1 lb brown sugar. Add 9 eggs and 1 gill brandy.
4. Add 1 lb currants, 1 lb sultanas, 1/2 lb raisins, and citron peel.
5. Add 1/2 lb breadcrumbs, 1/2 lb flour, 1/2 t bicarb soda, 1/2 grated nutmeg, and 1 t mixed spice.
6. Once well-mixed, tie in a strong, floured pudding cloth (allowing room to expand).
7. Boil for six hours on the day it is made, and 3 hours on the day it is served.