1/2 cup plain flour
4 oz brown sugar

2 eggs

4 oz copha or White Vegetable Shortening

1 lb mixed fruits

1 tablespoon boiling milk

1/4 level teaspoon salt

1/2 level teaspoon spice

1/2 level teaspoon bi-carbonate of soda

3/4 cup breadcrumbs

Grated rind 1 lemon

1 tablespoon brandy


Wash fruits well, then dry thoroughly. This is best done the day before required. Cut copha into a basin, add warmed sugar and hot milk and cream all thoroughly together. Add eggs one at a time and beat in well. If mixture starts to curdle, add about half the plain flour. Sift flour, salt, spice and bi-carbonate of soda. Add flour to creamed mixture, then add breadcrumbs, mixed fruit and grated lemon rind. Lastly, add the brandy. Place in a well-greased pudding basin. Basin should not be filled more then two-thirds full. Place a piece of greaseproof paper which has been greased on both sides over basin. Scald the pudding cloth and tie on securely. Tie the corners of cloth across the top of basin. Place in a saucepan of boiling water, being sure that water level is about half-way up sides of basin. Steam for 4 hours, then when required steam 2 hours longer.