- 2 oz white breadcrumbs
- 2 oz raising flour
- 4 oz shredded suet
- 8 oz prepared stoned raisins
- 1/8 teaspoon salt
- 1/2 grated nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon mace
- 1 oz whole candied peel, finely chopped
- grated zest of one orange
- 3 eggs
- 3 tablespoons brandy
In a small basin beat the eggs well and add them with the brandy to the mixture, stirring for at least five minutes to amalgamate the contents thoroughly.
Pack the pudding basin with the mixture, cover with grease-proof paper and foil and tie down with a string. Steam for four hours, making sure that the saucepan doesn't boil dry.
Serve with lashings of hot custard.