I do not care for Christmas cake or Christmas puddings, but I found this recipe in a magazine in 1968 and it has become a family favorite. It is low in cost and high in flavor. I sometimes double the recipe if the Christmas crowd is large. Can be heated in microwave before serving.

2	C	Suet, chopped
1	C	Apples, peeled and chopped
2	C	Raisins
1	C	Currants
1	C	Molasses
1	C	Water
		(instead, I use 1/2 C Orange Juice
		and 1/2 C Rum)
3	C	All purpose flour
1/2	Tsp.	Salt
1	Tsp.	Soda
2	Tsp.	Cinnamon
1/2	Tsp.	Cloves
1/2	Tsp.	Allspice

In a large bowl, combine the suet, apples, raisins, currants, molasses and water (or whatever liquid you are using). Sift together the remaining ingredients. Add them to the fruit mixture and stir until well mixed. Oil and sugar two 1 pint molds and fill each one only 2/3 full. Cover and steam for 3 hours. If you choose to process in quart jars, oil the jars - then process in a water bath for 3 hours. Serve with warm rum or brandy sauce or hard sauce.