Christmas Plum Pudding Recipe

MRS. W. THOM.



One pound each of raisins, currants and suet, three quarters of a pound

of bread crumbs, one quarter pound flour, one half pound candied peel,

one half pint brandy, one half nutmeg, one quarter pound brown sugar and

six eggs. Boil six hours and steam two or three more when required.

Caramel sauce. One cup brown sugar, one ounce of butter, and

dessertspoon cornstarch, stirred till brown, add boiling water and one

wine glass of brandy.

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