Mix together 4oz of flour, 4 oz of breadcrumbs, 1/2lb of shredded suet, 1lb of stoned raisins, 1lb of sultanas, 1/2lb of currants, 4oz of chopped peel, 4oz of blanched and choppped almonds, 6oz of preserved ginger (cut fine) and the grated rinde and juice of 1 lemon.
Beat 5 eggs, and adding the eggs and 1/2 pint of milk, moisten the dry ingredients.
Add 1/4 pint of brandy and then steam for 10 hours.
Making the brandy sauce
Into a basin put the yolks of 2 eggs, 70ml of cream, 70ml of water, 1/4 glass of brandy and 1oz of sugar.
Stand the basin over a saucepan of slowly boiling water and whisk until thick, when the sauce will be ready to serve. On no account let it boil.