Two lbs. beef suet, 1 1/2 lbs. bread crumbs, 1 1/2 lbs. flour, 2 lbs. raisins, 2 1/2 lbs. currants, 1/2 lb. mixed peel, 1 1/2 lbs. foots sugar, 14 eggs, a little nutmeg, ginger, allspice (powdered), a large pinch of salt, 1/2 pint milk.

Chop the suet as finely as possible, and any stale piece of bread can be used for grating, allowing the above quantity; mix with the suet and flour. Stone the raisins, and have the currants perfectly washed and dried, the peel cut into thin slices and added to the suet, bread and flour, mixing well for some minutes; then add the sugar and continue working with the hands for 5 minutes. Put the eggs into a bowl (breaking each into a cup first to ascertain that it is fresh and to remove the speck), add to them grated nutmeg, powdered ginger and powdered allspice, according to taste, and a large pinch of salt; then stir in 1/2 pint milk; beat all up together, and pour it gradually into another bowl, working the whole mixture with the hand for some time. If the mixture be too stiff, add more milk, and continue to work it with a wooden spoon for at least 1/2 hour. Scald 2 pudding cloths, spread each in a bowl and dredge them well with flour. Divide the composition in 2 equal parts, put each in its cloth and tie it up tightly. To boil the pudding, place 2 inverted plates in saucepans filled with water, and when the water boils fast put each puddings into its saucepan. Let them boil 6 hours, keeping the saucepan full by adding more water as it is required, and taking care that it never ceases boiling. Then take the pudding out and hang them up till the next day, when the cloth of each pudding should be tightened and tied afresh, and 3 hours' boiling, as in the first instance, will make them ready for table.