3/4 lb Currants
3/4 lb Raisins
1 oz Nuts
2 oz Mixed peel
1/2 lb Suet
1/2 lb White breadcrumbs
Fat for greasing the bowl
2 oz Flour
3/4 lb Dark brown sugar
1/2 ts Salt
1/2 ts Nutmeg
1/2 ts Mixed spices
1    Lemon, rind and juice
3    Eggs, beaten
1 1/2 c  Milk

Mix dry ingredients and fruit in a large bowl. Mix in the lemon. Beat
the eggs and milk together and mix in. Mix all very well (this is
where the ritual of everybody having a go at mixing and wishing a
wish comes in, and adding the silver charms if you have them).

Pack the mixture into one or more greased bowls that will survive
being boiled. Tie plate or saucer on the top of each for a lid. Tie
each up in a cloth. Place in a large pan (best if bowl is also
sitting on a rack and not on the bottom of the pan), with cold water
that comes about 3/4 the way up the bowl, and lid on the pan. Bring
the water to the boil over medium heat, and keep boiling gently for 6
hours. Keep a watch that the water does not boil dry, and any water
you add MUST be boiling water so as not to interrupt the cooking
process. Fish out of the water and store in a cool larder (still in
the bowls). It will keep like this for several months, and the
tradition was that it had to be made before December 1. Before
serving, heat up again by placing in cold water, bringing to the boil
and keeping on the boil for another 2 hours. Turn out of the bowl
onto a plate, decorate with a sprig of holly and serve. Heating up
can also be done in the oven (if theres room in there with the
turkey), with the bowl sitting in a pan of water.