1 c. granulated sugar
1 c. light or dark brown sugar
2 eggs
3/4 c. sour milk (add 1 tsp. baking soda to sweet milk)
1 box muscat raisins (separate)
1/2 lb. ground suet
1/2 tsp. salt
1 c. molasses
5 c. flour
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking powder

Mix sugar, eggs and milk first. Put remaining ingredients in except flour and raisins. Add flour gradually, stirring as you go. Mix well. Add raisins last. Grease containers and sprinkle flour on (use containers that you feel will give you manageable portions.) Don't fill to top, leave room for expansion.

Steam for 3 hours (in large covered steamer). This pudding can be kept indefinitely in the freezer, just thaw and place in steamer and reheat. Can be reheated over and over.

HARD SAUCE:

3 tbsp. butter, melted (not butter)
3 tbsp. flour (approx.)
1/2 c. granulated sugar
1/4 tsp. salt (or to taste)
1 tsp. nutmeg (or to taste)
1 tsp. vanilla (more if needed)
Brandy to taste (can substitute whiskey)

In double boiler, mix butter, flour and sugar. Slowly stir in hot water, being careful to avoid lumps, until desired consistency is reached (brandy will be added last and will thin sauce somewhat). Add salt, nutmeg and vanilla (to taste). Just before serving, add brandy to taste, or for those faint of heart, serve without.