``CUT a pound of suet into little pieces, but not too fine, a pound of currants washed clean, a pound of raisins stoned, eight yolks of eggs, and four whites, half a nutmeg grated, a tea-spoonful of beaten ginger, a pound of flour, and a pint of milk. Beat the eggs first, then put to them half the milk, and beat them together, and by degrees stir in the flour, then the suet, spice, and fruit, and as much milk as will mix it well together very thick. It will take five hours boiling.''
The last time I made this, because suet is not easily found in my area, I substituted cold butter for the suet. The result was just as good as, if not better than, if I had used the suet. I also used cranberries instead of the currants. The combination of raisins and cranberries is delicious and fitting, especially considering the season in which it is cooked; that is, Christmastide.