Cut suet in little pieces. Beat the eggs, then half the milk, beat them
together, and by degrees stir in the flour and bread together, then the
suet, spice and fruit, and as much milk as will mix it all well together
and very thick.
Wet a large muslin cloth (3 foot square) and rub with flour inside and out.
Drape it into a bowl large enough to hold the pudding mix. Pour the mixture
in and tie up the muslin ends tightly, leaving the pudding in a large ball
with some room for expansion. When tying the neck, leave long enough ends
on the cords so you can knot a loop. Suspend the pudding in a large kettle
or stock pot of boiling water, hanging the loop from a long wooden spoon
straddling the open top of the pot, and boil five hours. Check water level
frequently. It evaporates quickly.
When done, wrap in a clean muslin cloth and douse with 1/4 cup rum or
brandy. Check weekly and add additional rum or brandy if it appears dry.
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