| 2 | c | Currants (1/2 pound) |
| DIVIDER | | -- loosely packed |
| 1 1/2 | c | Golden and/or muscat raisins |
| DIVIDER | | -- (1/2 pound) |
| 1 1/2 | c | Candied fruit peels |
| 1/4 | c | Cognac |
| 2 | c | English walnuts (1/2 pound) |
| DIVIDER | | -- finely chopped |
| 2 | c | Good beef suet (1/2 pound) |
| DIVIDER | | -- ground by butcher |
| 1 | c | Sifted flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | ts | Cinnamon |
| 1/2 | ts | Mace |
| 1/2 | ts | Nutmeg |
| 1/2 | c | Blackberry jam or preserves |
| 1 | c | Brown sugar |
| 5 | c | Loosely packed fresh bread crumbs |
| DIVIDER | | -- from homemade-type bread |
| 1/2 | c | Dry cocktail sherry |
| 6 | | Egg yolks; well beaten |
| 6 | | Egg whites; beaten stiff |
| DIVIDER | | -- but not dry |
| | FOR MOLDS |
| 3 | | To 4 tb. soft butter |
| | Brown sugar or flour |
| | Candied red cherries (opt.) |
| DIVIDER | | -- for bottom of molds |
| | Additional brandy or other liquor |
| DIVIDER | | -- for ripening pudding |
| | HARD SAUCE |
| 1/2 | c | Butter; softened |
| 2 1/2 | c | Sifted confectioners' sugar |
| 1 | tb | Brandy |
| | Few drops cream; if needed |
| | GARNISH |
| | Holly sprigs |
| | Candied fruit or angelica |
| | Brandy |
