Christmas Plum Pudding

1 1/2 pounds of raisins
1/2 pounds currants
1/2 pound of mixed peel
3/4 pound of bread crumbs
3/4 pound of suet
8 eggs
1 wineglassful of brandy

Stone and cut the raisins in halves, but do not chop them; wash, pick, and dry the currants, and mince the suet finely; cut the candied peel into thin slices, and grate down the bread into fine crumbs. When all of these dry ingredients are prepared mix them well together; then moisten the mixture with the eggs, which should be well beaten, and the brandy; stir well that everything may be very thoroughly blended, and press the pudding into a buttered mould; tie it down tightly with a floured cloth and boil for five or six hours. It may be boiled in a cloth without a mold and will require the same time allowed for cooking. As Christmas puddings are usually made a few days before they are required for table, when the pudding is taken out of the pot, hang it up immediately, and place a plate or saucer underneath it to catch the water that may drain from it. The day it is to be eaten, plunge it into boiling water and keep it boiling for at least two hours, then turn it out of the mould, and serve with brandy sauce. On Christmas-day a sprig of holly is usually placed in the middle of the pudding, and about a wineglassful of brandy poured round it, which, at the moment of serving, is lighted, and the pudding thus brought to the table encircled in flame. Should serve eight persons.