2 pounds of raisins 1/2 pound of currants 1 pound of prunes 1/2 pound of cherries 1/2 pound of dates 1/4 pound of nuts 1/4 pound of mixed peel Gated rind of 1 lime Burnt sugar for coloring 2 teaspoons of vanilla 1 pint rum or 1 pint port wine 12 eggs 1 pound of butter 3/4 cup of dark sugar 1/2 pound of breadcrumbs 1/2 pound of flour 1/2 teaspoon of salt 1 teaspoon of grated nutmeg 2 teaspoons of ground cinnamon pinch of cloves, 1 pint of sherry
Stone and stew prunes with sugar to taste, then chop fine. Stone dates and chop fine. Cut all fruits very fine except currants. Place all fruits in a large jar omitting nuts. Pour liqueur on fruit and steep for at least 1 month. Cream butter and sugar, add beaten eggs. Sieve together flour, bread crumbs, baking powder and salt and add 2 tablespoon burnt sugar for color. Add chopped nuts and fruits. Taste to see if a sharper taste is required and add some brandy, wine, liqueur or rum to taste. Pour batter into a well greased and heavily lined baking or pudding tin. Cover tightly and steam for at least 4 hours. The pudding may also be set, covered in 250ºF. oven and baked for at least 4 hours. Serve with brandy sauce.
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