1 c. suet, finely chopped (use only fresh, white, firm suet)
1 c. dark molasses
1 c. milk

Mix above ingredients. Add sifted together:

3 c. flour
3 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves
1 tsp. nutmeg

Add:

1 c. lightly floured raisins
1 (1 only) candied red cherry

You must have a small gift on hand. The one who gets the cherry gets the "pudding prize".

Pour into greased 2 quart mold or bundt pan (batter is quite thick). Steam at least 1 1/2 hours on stove top. (If you don't have a large steamer, make one with a big covered kettle. Have cover loose to let steam except. Elevate the bundt pan on a rack or something, so that water doesn't get into the pudding when it boils.) Serve hot with hard sauce.

HARD SAUCE:

1/2 lb. butter, softened
1 (16 oz.) box powdered sugar (a little at a time)
3 tsp. vanilla

Gradually add powdered sugar to softened butter. Add vanilla. Mix until it turns white. Pile onto serving plate and chill. This simple version of the old English "plum pudding" has been a tradition in our family for generations. It would be quite ecumenical to include this New England W.A.S.P. recipe in our Basilica cookbook, don't you think.