*
8 oz seeded raisins
8 oz sultanas
8 oz currants
8 oz shredded beef suet
8 oz brown sugar
8 oz white breadcrumbs
4 oz plain flour
2 oz blanched, chopped almonds
2 oz candied peel
¼ teaspoon salt
Pinch powdered spice and nutmeg
Grated rind orange and lemon
5 eggs
1¼ pint brandy or rum.
Sift flour, salt, spice, nutmeg and mix with the suet, breadcrumbs, sugar, fruits, nuts, peel and grated rinds.
Whisk the eggs to a light froth and add with the liquor to the dry ingredients. Mix thoroughly.
Cover with a clean cloth and leave for 12 hours.
Place mixture in two pudding basins and boil for 6 hours.
Store in a cool place until needed and then boil a further 2 hours before serving.
½ cup golden syrup
1¾ cups water
2 tablespoons brown sugar
3 tablespoons cornflour or arrowroot mixed with 1/4 cup water
pinch salt
1 tablespoon butter
½ cup brandy
Place golden syrup, water and sugar in a saucepan and bring to the boil.
Blend cornflour with water, add to syrup and stir over heat until thickened.
Remove from heat, add salt, butter and brandy.
Stir well and serve hot.