1 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 c. raisins
2 c. chopped apples
1 c. chopped nuts
4 oz. candied cherries, chopped
1 c. brown sugar
1 c. sorghum
1 c. finely chopped suet
1 c. milk
2 c. toasted & rolled bread crumbs

Preheat oven to 350 degrees. Mix all dry ingredients together and use some to dredge the fruit. Mix sugar, sorghum and suet in large bowl. Add fruit and flour alternately with milk. Mix in bread crumbs.

Put in greased and floured cans or pans. Set on rack (or jar rings) in large container (roaster) filled with 3 inches of water. Cover and steam for 3 hours.

NOTE: The secret to making it is to have everything prepared -- apples, chopped; crumbs made and measured; cans or whatever you plan to cook the pudding in greased and floured -- before you begin. Serve on pudding.

HARD SAUCE:

1 c. sugar
1 tbsp. cornstarch
2 eggs, beaten
1 c. milk
3/4 tsp. vanilla

Mix all ingredients in top of double boiler. Cook over hot water, stirring often, until clear. Stir in vanilla. It can be made ahead of time and steamed for about 3 minutes to reheat before serving.