Christmas pudding

Dessert: serves 4-6. Total time: 4 hours

3oz (75g) flour
3oz (75g) breadcrumbs
6oz (175g) each of suet, stoned raisins and currants
4oz (110g) minced apples
5oz (150g) sugar
2oz (50g) candied peel
1.5tsp spice
pinch of salt
small wine glass of brandy (Cognac, not "cooking brandy")
3 eggs

To three ounces of flour, and the same of fine, lightly-grated breadcrumbs, add six of beef-kidney suet, chopped small, six of raisins, weighed after they are stoned, six of well-cleaned currants, four ounces of minced apples, five of sugar, two of candied orange-rind, half a teaspoonful of nutmeg, mixed with pounded mace, a little salt, a small glass of brandy, and three whole eggs.

Mix and beat these ingredients well together, tie them tightly in a thickly floured cloth, and boil them for three hours and a half. We can recommend this as a remarkably light small rich pudding: it may be served with German wine, or punch sauce.