1 c. ground suet
1/2 c. brown sugar
1 egg
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon (packed)
1 1/2 tsp. ground cloves
Hard Sauce (below)
3/4 c. applesauce
1 c. Bisquick baking mix
1/2 c. currants
1/2 c. dried apricots (cut up)
1/4 c. toasted slivered almonds

Grease and flour 1 quart mold. Beat suet, brown sugar, egg, allspice, cinnamon and cloves in large mixer bowl on low speed, scraping sides frequently, 30 seconds. Beat on medium speed, scraping bowl occasionally for 2 minutes. Beat in applesauce, baking mix, apricots and almonds.

Pour into mold. Cover with double-thickness aluminum foil. Place mold on rack in 4 quart Dutch oven; pour boiling water (1 inch deep) into Dutch oven. Cover Dutch oven; keep water boiling over low heat to steam pudding until wooden toothpick inserted in center comes out clean, about 1 1/2 hours. (Add boiling water during steaming if necessary.) Remove foil from mold. Cool 10 minutes; unmold. Garnish with maraschino cherry if desired. Serve with Hard Sauce.

HARD SAUCE:

Beat 1/2 cup butter, softened, until smooth and creamy.

Mix in: 2 tsp. vanilla