1/2 c. brown sugar
1/2 c. white sugar
1/2 c. butter
3 c. flour, sifted with 3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. buttermilk (1 c. milk plus 1 tsp. vinegar)
1 tsp. baking soda
1/2 c. raisins
1/2 c. chopped nuts
1/2 c. dates (may be added if desired)

Mix dry ingredients and butter as for pie dough until well mixed. Add the buttermilk with baking soda; mix well. Fold in raisins, nuts and dates (if added). Make a bag 8 x 10 inches from an old sheet, pillow case or whatever. Wet bag in cold water. Put pudding mix in bag and tie top. Have large kettle of water boiling with a tight lid and a rack in bottom of kettle (can use saucer turned upside-down for rack).

Boil about 3 hours, turning once. Check water to be sure it doesn't boil away. Add hot water if necessary. Cut bag off while still warm. Serve with dip, either cold or hot dip.

COLD DIP:

1 qt. milk
1 c. cream
1/2 c. sugar
1/2 tsp. nutmeg

Mix together in a pitcher.

HOT DIP:

2 c. hot water
2 tbsp. cornstarch
1/2 stick butter
1/2 tsp. nutmeg

Cook until thick, stirring constantly.