This is a handwritten receipe from an old cookbook( dated 1824) that is in my collection. Though I dont believe this recipe is quite this early I do believe it is Victorian in age.
It did not give directions but I will improvise. This is a serious amount of pudding being made.

11 lbs fruit (raisins & currants)
6 lbs suet
8 lbs flour
1 lb bread crumbs (or add l lb flour)
1 lb candied fruit
1 lb sugar
36 eggs
1 pint Brandy
2 nutmegs
cinnamon
cloves
1/2 packet mixed spice
ginger

Mix all together. Put a pudding cloth over it put it into boiling water, boil for 4 hours.
NOTE: A Pudding cloth is a foot-square white cotton cloth that is placed over the bowl and then tied with ordinary string that is untreated and unmeltable. Caution must be taken to remove the bowl from the boiling water.