2 c. finely chopped suet
1 c. apple (raw), cut up fine
2 c. raisins
1 c. currants (optional)
Nuts, if desired
1 c. molasses
1 c. water
3 c. flour
1/2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice

Mix suet and fruits, molasses, and water, then add dry ingredients to the above. Dampen a large piece of cloth about 1 yard square and be sure the cloth is good and damp. Lay cloth on table; spread flour over cloth so the pudding won't stick. Pour the pudding in center; bring the cloth all around and tie top. Be sure to leave room for pudding to expand. Place in a large kettle with cover and steam for 3 or 4 hours. Be sure water is boiling. I add about 1 cup and I place an old saucer on the bottom of pudding so it does not stick. Be sure there is water at all times. Add hot water when needed. Be sure and remove cloth while real hot. Pudding will have a rind on it from the flour. Any kind of sauce when served is good.