1 cup ground suet
3/4 cup minced peeled apples
3/4 cup fine bread crumbs
3/4 cup flour
1/4 tsp. mace
3/4 tsp. nutmeg
1/4 tsp. salt
1/2 cup candied orange peel
1 cup raisins
1 cup currants
1 cup packed brown sugar
1/2 cup brandy
4 eggs, well beaten

Makes 8 to 10 Servings

Recipe from Appeal Magazine

Mix all ingredients except eggs and brandy until well blended; use your hands if necessary.  Stir in eggs and brandy.  Pour into lightly greased pudding mold or basin (or a coffee tin) and cover top with a piece of greased foil and clean cloth.  Tie coverings tightly and leave strings to assist in removing from the pot later.  Place on rack in pot with boiling water 2/3 way up the side of the basin.  Boil gently for 3 to 3 1/2 hours.  Remove carefully from cooled water, using strings.  Cool completely and store in a cool place (or the refrigerator) until Christmas.  To serve, reheat unmolded pudding by steaming or wrap in foil and reheat gently in oven.  Invert onto serving platter; set aflame, if desired, with brandy and insert holly in top.  Serve with whipped cream or brandied hard sauce.