1 lb stoned raisins
1 lb sultana raisins
¾ lb flour
¾ lb fine bread crumbs (or 2 c. flour and 2 loaves 3 day old bread, crumbled fine)
1 tsp baking powder
1 lb sugar
1 lb suet
½ lb mixed peel
1 tsp salt
¾ tsp ginger
1 nutmeg grated (1½ tsp)
1 lemon juice and rind
6 eggs
1 pt milk (2½ c)
2 or 3 apples chopped
1 tsp allspice (Aunt Selina's recipe called for mixed spices)

1. Mix well. Cover and let stand over night.
   
   
2. Put in buttered mold with buttered paper over top.
   
   
3. Put watertight container into boiling water and boil 4 to 5 hours according to size. You can also place the pudding in a steamer.
   
   
4. When it is required, boil (or steam) again for 2 hours. If you don't have a pudding container, wrap the pudding tightly in foil for steaming.
   
   

"For the preliminary cooking I usually cook all the puddings (no matter what size) for about four and a half hours. It doesn't seem to hurt the small ones. When it's time for eating them I put a big one and a little one into a steamer and steam them both for two hours."

At serving time, gently heat a little brandy. Pour over the pudding and light with a long match. Serve with hard sauce.