2 lbs suet
Separate, remove skin and threads from suet. Cream with hands
2 lbs stale bread crumbs
1 lb sugar
1 lb currants
Mix the currants, sugar, and bread crumbs together.
Cut in pieces and dredge with flour:
2 lbs seeded raisins
2 lbs seedless raisins
1/2 lb citron
1/2 lb lemon peel
1/2 lb orange peel
Combine all of the above ingredients, then add:
2 grated nutmegs,
3 tsp cinnamon,
1-1/3 tsp clove
1-1/3 tsp mace,
6 tsp salt
1 doz beaten eggs
Sufficient grape juice (1 qt?) (or liquor) to moisten and hold together.
Mix thoroughly (Tradition has it that everyone in the household must stir at least once to insure good luck!)
Put in greased pudding molds-or bowls with lip- either cover with mold tight fitting lids or put a thick layer of flour over the tops and tie down firmly in unbleached muslin for cover.(I used greased coffee cans with muslin lining them)
Steam 6 hours in water on rack just to the top of bowls. Steam another two hours before serving.
This makes a TREMENDOUS amount. Grandma used to count on enough for every holiday through the year and for Christmas gifts. I often made ¼ and had plenty. Also I always made this by Thanksgiving so that it would be ready for Christmas dinner.
To serve: pour warm brandy over pudding and flame! Then serve with favorite hard sauce. Our family’s favorite was simply confectioners sugar, butter, and vanilla mixed well and chilled.
Margot
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