Ingredients

half a pound plain flour
half a pound bread-crumbs
half a pound brown sugar
six ounces suet
one pound currants
one pound sultanas
one pound raisins
four to six eggs, well beaten
a little milk or beer
the rind of one lemon (grated)
one large apple (diced)

Method

Rub the suet into the flour, add the other dry ingredients, and work them into the mixture.
Pour in the beaten eggs, stir with a wooden spoon, and gradually add milk or beer to make a fairly stiff consistency.
Put into greased earthenware basins, cover with a layer of greaseproof paper and a clean cloth and tie securely.
Stand the basins in water in a large saucepan and boil for about seven hours, keeping the level of the water just below the edge of the basins.
When required, re-boil for about two hours, slice, and serve with white sauce.

Mixing the Christmas pudding involved the whole family when each member, from the youngest to the oldest, would take his turn to stir the pudding and in doing so would cast a secret wish. It was a common custom also when preparing the pudding to put small coins in the mixture – the old silver threepenny or sixpenny pieces, and the lucky recipients on Christmas day regarded them as tokens of good luck.

Dowlais, Glamorgan.