Blanch 1 cup of almonds and ½ cup of Brazil nuts, and put them through a fine grinder; add to them 1 cup of blanched chopped walnuts, and mix with these 2 cups of very fine bread crumbs, ½ cup of butter, ½ cup of brown sugar, the grated rind of 3 lemons (washed well before grating), 2 cups of seedless raisins, 2 cups of currants, 2 cups of light Sultana raisins, 1 cup of mixed candied peel finely shredded, and when well blended stir into this six slightly beaten eggs and 1 teaspoon of salt. Put in a pudding basin and steam or boil for eight hours; boil several hours to reheat the day it is to be used. Serve with brandy sauce and nun’s butter.
Beat 1 egg until very light, stir into it 1 cup of sugar, and when blended add 3 tablespoons of boiling water and cook over boiling water for five minutes, adding 1 wineglass of brandy during the last two minutes’ cooking.
Bake 3 large apples, and press them through a sieve to remove skins and cores; grate the rinds from 3 lemons, and add this and the juice of the lemons to the apple pulp; wash, pick over, and bruise in a mortar 1 cup of currants; stone 2 cups of raisins, and cut them in slices. Mix these all well together, chop into them 1 cup of butter (or cocoanut butter), a little salt, 4 cups of brown sugar, 1 tablespoon of candied lemon peel, 1 tablespoon of candied citron, and 1 tablespoon of candied orange peel, all well minced, and after stirring well, add 2 tablespoons of orange marmalade and ½ cup of good brandy. Put in sealed glass jars, cover with wax or brandied paper before the jar is closed, and use for pies in two weeks.