4 tbsp. sugar
2 c. flour

Mix well together.

1 c. molasses
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. baking soda
1 c. milk
Pinch of salt
1 c. shopped suet
1 egg, beaten
1 c. raisins

Combine the above dry and wet ingredients.

Place in a pudding milk and steam for 5 to 6 hours.

SAUCE:

Warm 1 quart of milk, 1 cup of sugar in top of double boiler. Add 4 well beaten eggs, a pinch of salt. When custard thickens add one ounce of whiskey. When custard cools, more whiskey may be added.

When the pudding is cooked, remove from mold, place on a metal tray. make a cross slice in the top to half and pour on come heated brandy. Light with decorative candle. With lights turned low, the pudding will give of a beautiful soft glow as the warmed alcohol burns. Festive! Delicious! Serve with flair - cover with warmed custard sauce.