1 lb. suet, ground
1 lb. bread crumbs
1 1/2 lb. sugar
6 eggs, beaten
2 tbsp. flour
1 lb. currants
1 lb. raisins
1 tsp. nutmeg
1 tbsp. salt

SAUCE:

1 c. sugar, brown or white
2 tbsp. butter
2 c. boiling water
1 tbsp. vinegar
1 tsp. vanilla
2 tbsp. cornstarch
Cold water, enough to make thickening with cornstarch

Pudding: Mix all together. Steam 4 hours. Cover pan with wax paper while steaming.

Sauce: Bring sugar, hot water, vinegar and cornstarch with cold water together and cook until thick. Add butter and vanilla, beat with spoon until smooth.

My great-grandmother's family brought this when they came to U.S.A. in 1853. She was 5 years old and it has been passed down in our cookbooks.