Christmas Pudding (two recipes)

(1)
Take 1/2 lb breadcrumbs, 8 oz currants,
2 lemons, 4 oz flour, 8 oz raisins, 8 oz suet,
8 oz sultanas, 3/4 lb sugar, 3 oz mixed peel,
2 tsp mixed spice, 1/2 tsp baking powder, 3 eggs,
a little milk.

Rub the flour into the chopped suet. Prepare the
fruit (i.e. clean the currants and sultanas and
stone the raisins, chop the peel and grate the rind
from the lemons). Put all the dry ingredients in
a basin and mix them well. Drop in the eggs and
the lemon juice, and all enough milk to make a
stiff mixture. Boil for five hours. Serve with
brandy sauce.

(2)
Half a pound of breadcrumbs, 1 lb currants,
1/2 lb flour, 1 lb mixed peel (chopped), 1 lb suet,
1/2 lb grated carrot, 2 lb raisins, 1/2 lb almonds (blanched
and chopped), 6 eggs, 4 tbsps treacle,
2 tsps baking soda, ditto mixed spice,
ditto cinnamon, 1 tsp salt, ditto nutmeg,
milk to mix.

Mix all the dry ingredients and add the eggs and
the treacle. Mix well, adding enough milk to make
the mixture a stiff paste. Boil for five hours.

[BCW]