1. Sift first five ingredients together; stir in fruit. 2. Soak crumbs in milk for ten minutes. 3. Beat eggs and sugar together until lemon-colored; add suet and soaked crumbs and stir into flour-fruit mixture. 4. Add brandy and mix well. 5. Pour into greased molds, cover tightly and steam 3 to 4 hours (depending on the size of molds used) OR tie in a large piece of heavy muslin, heavily buttered and floured, allowing plenty of space for expansion. 6. Place in a large kettle of boiling water with rack in bottom to hold pudding off the bottom. 7. Boil 3 to 4 hours, replacing water as necessary. ---------------------------------------------------------------------------
Nutrition
Ingredients
