This recipe was brought from Scotland by my husband's grandmother and is a family favorite with us. Interestingly enough, this pudding was originally not steamed as it is today, but was poured into a flour sack and boiled in a wash boiler.

1 cup sugar, 3 eggs beaten together. Then add 1 cup buttermilk, 1 tsp. baking soda, 1 cup suet, ground fine, 1 cup raisins and 1 cup currants. Sift together: 1 tsp. cinnamon, 1/2 tsp. cloves, 1/4 tsp. nutmeg, 1 cup flour. Last, add enough dried crumbs to thicken to consistency of cake batter and steam 4 hours. Any other fruits or some nuts may be added to suit occasion or taste. Serve with favorite sauce.