To Make a Genuine Victorian Plum Pudding:
Ingredients: 1 1/2 lb. raisins, 1/2 lb. currants, 1/2 lb. candied citrus peel, 3/4 lb. fine bread crumbs, 8 eggs, 3/4 lb. suet, 1 c. brandy for the mixture, 1 c. brandy for serving.
Time: Several days from initial preparation to festive presentation. (The prudent householder was advised to have several on hand for unexpected guests.)
Cut the peel into thin slices; mince the suet; blend both with the raisins, currants and bread crumbs. Beat the eggs; add to the whole; stir in the brandy.
Press the mixture into a well-buttered mould; tightly tie with cheesecloth and boil in a large pot for 5 hours.
When finished, invert on a plate and allow liquids to escape. Change the plate when full. Keep for at least 2-3 days.
Before serving, return to a large pot of boiling water and cook again for 2 hours. Unmould and pour a cup of brandy around the pudding’s base. Light the liquid and present surrounded by a glowing fire.
