1 cup powdered cracker soaked in one pint of milk.
¼ lb. beef suet, cleared from strings and powdered.
½ lb. raisins, seeded and cut in two.
¼ lb. currants, washed and dried.
3 oz. almonds.
5 eggs.
½ cup sugar.
1 teaspoonful nutmeg, and same of cinnamon. Rose-water to taste.
Blanch the almonds and cut with a sharp knife into thin shavings. Beat
the yolks with the sugar until light and thick; mix in the cracker and
milk; the suet and the fruit well dredged; the spice and rose-water;
then the whipped whites, finally the almonds.
Bake in a buttered mould one hour and a half. Turn out and eat with
wine sauce.
_Or,_
Boil in a well-buttered mould. In this case, blanch, but do not cut the
almonds, and do not stone the raisins. Butter the mould so thickly that
you can stick the almonds to the sides in regular rows, alternately
with rows of whole raisins. Put in the mixture gently, not to disturb
these; cover the mould and boil or steam three hours. Treated in this
way, it makes a pretty-looking pudding. It is palatable in any shape.