1 cup ground suet (Atora makes a vegetarian suet but I have not tried it)
1 cup whole wheat bread in small pieces
1 cup brown sugar
1 cup raisins and currents
1 cup flour
cut up ginger
1/2 tsp salt
1 tsp cinnamon
1 tsp baking soda
1 cup sour milk or buttermilk
Combine dry ingredients, stir in milk. Put in a well greased steaming bowl (I just got this one for my birthday but this is the traditional style bowl, covered with wax paper held on with a rubber band) and simmer for 3 hours in a covered pan.
Turn out.
This can be served immediately or stored indefinitely. If you are going to store it for later, wrap in cheesecloth, soak with about a 1/4 to 1/2 cup of brandy or rum, and seal in a plastic container.
To serve, heat 1/8 cup brandy or rum on stovetop, pour over pudding, and light with a match. If I were a company I would put a warning label on this suggestion, but you are an adult and should be able to figure it out.
Serve with hardsauce.
Hardsauce
1/3 cup butter, softened
1 cup confection sugar
1 capful rum
Mix well and chill.
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