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She was a Victorian lady who excelled, in the complete management of a household.
The first example is the recipe re-written into 'modern day' parlance, but I have included the 'original' too.
(the addresses at the end of them, may no longer exist [the streets do, but not the shops] lol )
(I am soooo craving this dish now . . . . . . ) Oh, btw, serve with lashings of custard or cream (or both, if you are a pig like me. . . . )lol
Mrs Beetons Puddings and Desserts Revisited
Christmas Plum Pudding
(Very Good)
680g (1½lb) Raisins
340g (12oz) Fresh Breadcrumbs
340g (12oz) Suet
225g (8oz) Currants
225g (8oz) Mixed Peel
8 Eggs
1 glass 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.
When all these dry ingredients are prepared, mix them together well.
Moisten the mixture with the eggs, which should be well beaten and add the brandy.
Stir well, ensuring it is very thoroughly blended.
Press the pudding into a buttered mould.
Tie it down tightly with a floured cloth.
Boil for 5 or 6 hours.
It may be boiled in a cloth without a mould 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 put a plate or saucer underneath 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 2 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 glass of brandy poured round it, which, at the moment of serving, is lighted and the pudding thus brought to table encircled in flame.
Time: 5 or 6 hours the first time of boiling. 2 hours the day it is to be served.
Sufficient for a quart mould for 7 or 8 persons.
Seasonable on the 25th of December and on various festive occasions until March.
Note: Five or six of these puddings should be made at one time, as they will keep good for many weeks and in cases where unexpected guests arrive, will be found an acceptable and as it only requires warming through, a quickly prepared dish. Moulds of every shape and size are manufactured for these puddings and may be purchased of Messrs. R. & J. Slack, 336, Strand. [Now Citibank House]
CHRISTMAS PLUM-PUDDING
(Very Good)
1328. INGREDIENTS - 1-1/2 lb. of raisins, 1/2 lb. of currants, 1/2 lb. of mixed peel, 3/4 lb. of bread crumbs, 3/4 lb. of suet, 8 eggs, 1 wineglassful of brandy.
Mode - 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 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 5 or 6 hours. It may be boiled in a cloth without a mould, 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 put a plate or saucer underneath 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 2 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 table encircled in flame.
Time - 5 or 6 hours the first time of boiling; 2 hours the day it is to be served.
Average cost, 4s.
Sufficient for a quart mould for 7 or 8 persons.
Seasonable on the 25th of December, and on various festive occasions till March.
Note - Five or six of these puddings should be made at one time, as they will keep good for many weeks, and in cases where unexpected guests arrive, will be found an acceptable, and, as it only requires warming through, a quickly-prepared dish. Moulds of every shape and size are manufactured for these puddings, and may be purchased of Messrs. R. & J. Slack, 336, Strand.
- I couldn't find them - anywhere. . . by this time, my aunt's puddings were all dished up into their individual pudding basins, awaiting distribution amongst various members of the family. My aunt and I came to the conclusion that 'someone' would receive the added bonus of a pair of eyelashes 
