1 c. granulated sugar
1 c. flour
1 c. beef suet (grated)
1 c. bread crumbs
1 c. raisins or currants
1 c. apple, peeled & grated
1 c. pitted dates
1 c. walnuts (chopped fine)
1 c. milk
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
1 tsp. baking powder
1/2 tsp. baking soda

HARD SAUCE:

1 c. brown sugar
3/4 c. water
1 tbsp. cornstarch
2 tbsp. butter
Bourbon to taste

Mix all ingredients together. Spoon into 4 wide mouth quart canning jars. Put lids on jars. Cook in boiling water in cold-pack canner for 3 hours. Remove from water. Cool. Let age 2 weeks to a year. Reheat in boiling water or microwave. Serve with hard sauce.

Mix together the ingredients for hard sauce, except the bourbon. Cook until clear, then add the bourbon. Spoon over Plum Pudding.