1 c. sugar
1 c. milk
1/2 tsp. cloves
1 c. chopped nuts
1 egg
1 tsp. cinnamon
1/2 c. butter
1 1/2 c. flour
1/2 tsp. allspice
1 c. raisins
1 tsp. baking soda
1 tsp. baking powder

Mix all together and put in 2 (1 pound) coffee cans that have been greased and floured. Fill cans only half way. Cover top with foil and put a rubber band or tie a string around can to hold foil in place.

Bring a large pan of water to boil (pan should be large enough to hold both coffee cans.) Put the coffee cans into pan of boiling water and let steam for 3 hours, making sure that there is enough water in the pan and it does not boil dry. Let the pudding cool and remove by taking the bottom off of the cans with can opener. Gently push cake through. Cut into slices for serving with the sauce dip below.

SAUCE DIP:

1 qt. half and half heated

Add 2 cups brown sugar, 4 to 6 tablespoons cornstarch and 4 tablespoons of butter. Cook until thick. Add 1 teaspoon vanilla and stir into mixture. Serve over Plum Pudding.