Christmas Plum Pudding

Christmas pudding was a mixture of thirteen ingredients (to represent Christ and the twelve apostles), which was boiled in a pudding cloth. The usual ingredients included suet, brown sugar, raisins, currants, citron, lemon and orange peels, spices, crumbs, flour, eggs, milk and brandy.

Ingredients:

1 1/4 lb. Suet
1 lb. cane sugar
1 lb. raisins
1 lb. sultanas (golden seedless raisins)
4 oz. citron peel
4 oz. candied peel
1 tsp. mixed spice
1/2 tsp. nutmeg
1 lb. breadcrumbs
1/2 lb. sifted flour
1 lb. eggs (weighed in their shells)
1 wine glass full of brandy
1/2 pint milk

Prepare all ingredients, well whip the eggs, add to milk, and thoroughly mix.  Let stand for 12 hours in a cool place, add brandy and put into  well-greased basins and boil 8 hours or longer. Sufficient for 20-28.

(From the Regency Christmas Feast: http://www.literary-liaisons.com/article022.html)--and served in The Holly & The Thistle!