1 1/3 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. salt
1/2 c. butter
1 1/2 c. dry bread crumbs
1 1/4 c. firmly packed brown sugar
2 tbsp. dark molasses
1 1/2 c. chopped or ground suet
1 1/4 c. Sultana raisins
1 1/4 c. seedless raisins
1/2 tsp. baking soda (mixed in flour)
1 c. currants
1 c. chopped mixed peel (Citron, lemon and orange peel)
1 c. maraschino cherries
4 eggs, beaten
1/2 c. fruit juice, brandy or wine
2/3 c. milk
1 c. chopped blanched almonds or walnuts

Cream butter add sugar until creamy. Add eggs well beaten, molasses then bread crumbs, wine or brandy, add spices, salt and suet. Mix raisins, currants, peel, cherries and nuts together slightly floured. Lastly add flour with soda and with the milk. Line molds with well greased paper or foil.

Put in molds and steam for 4 to 5 hours. Fill the molds 2/3 full allowing for rising. Cover tightly. Put molds on rack and cover while steaming. Add more boiling water when needed. Reheat pudding which will take about two hours before serving if used several days after making.

STEAMED PUDDING SAUCE:

Cream 1 cup sugar, 2/3 cup butter, 2 or 3 tbsp. cornstarch. Put in saucepan add boiling water. Cook until thick or right consistency. Add rum or brandy to suit your taste just before serving. If too thick add extra water.

LEMON SAUCE:

1/2 c. sugar
1 c. boiling water
1 tbsp. cornstarch
2 tbsp. butter
1 egg
1 1/2 tbsp. lemon juice
A few gratings of nutmeg and pinch of salt

Mix sugar, cornstarch, butter and egg (well beaten) add boiling water and cook and lastly the lemon juice.