Blend raisins, currants, citron, lemon peel, cinnamon, mace, nutmeg, ground cloves, allspice, black pepper, and suet in a bowl. Add ¼ cup brandy. Cover tightly and refrigerate for 4 days, add ¼ cup brandy each day.

Soak bread crumbs in milk and brandy. Combine with well-beaten eggs, flour and molasses. Blend with the fruit mixture. Add flour, baking soda, salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about ⅔ full. Cover with foil and tie it firmly. Steam for 6-7 hours. Add a dash of brandy to each pudding, cover with foil and keep in a cool place.

To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated french brandy. Ignite and bring to the table. Serve with Merrick’s Plum Pudding Sauce.