1 pkg. currants
2 c. chopped kidney suet (remove sinews)
1/2 c. sorgum molasses
1 tsp. cinnamon
1 tsp. salt
Flour to thicken, 3 c.
1 pkg. raisins
1 c. brown sugar
1 c. cold water
1 tsp. nutmeg
1/4 tsp. cloves
1 tsp. baking soda

Break currants and raisins apart in very large bowl, add finely chopped suet, brown sugar, nutmeg, cinnamon, cloves and salt. Stir soda into molasses and add to the above mixture. Add water. Gradually add flour and mix. When spoon will stand in mixture and not fall over it is stiff enough.

Take large square (about 24 inches) of cloth (unbleached muslin which has been boiled before hand), wet the cloth and wring dry, sprinkle with flour. Place a ball of pudding mixture on cloth and gather and tie either with string, strip of the cloth or heavy cord. I usually make 4 puddings of about 5 inch diameter. Bring a very large container (canning kettle) of water to a boil. (I usually put a trivet in the bottom to keep the puddings from touching the bottom of the kettle.) Put puddings in the water, keep water over top of puddings and boil for a good 4 hours. When finished, cut the cord and carefully turn upside down on plate and remove cloth.

SAUCE:

1 c. sugar
Pinch of salt
Lemon flavoring
1 tbsp. flour
1 c. water
1 tbsp. butter

Bring water, sugar, flour and salt to a good rolling boil, stir constantly. Turn off heat, add a little lemon flavoring and butter.

To serve: Slice pudding into slices about an inch thick. Steam them to warm them, but a microwave would work just fine. Serve in a bowl, top with hot sauce.