From 1922:
3 eggs, 3 apples, ¼ lb. breadcrumbs, 3oz. sugar, 3oz. currants, salt and grated nutmeg to taste, the rind of half lemon, ½ wineglassful brandy.
Pare, core and mince the apples into small pieces, and mix them with the other dry ingredients, beat up the eggs, moisten the mixture with these, and beat it well, stir in the brandy, and put the pudding into a buttered mould, tie it down with a cloth, boil for an hour and a half, and serve with a sweet sauce. To do four or five persons.