1-1/2 cups milk
1-1/2 cups dark raisins, chopped
1-1.2 cups all-purpose flour
2-1/2 t. baking powder
2/3 cup sugar
1/2 t. salt
1 t. ground nutmeg
1/2 t. ground cinnamon
1-1/2 cups fresh bread crumbs
1 cup grated suet
Step 1. In the top of a double boiler, over hot water, heat milk and raisins for 20 minutes. Remove top of double boiler from water, set aside 10 minutes to cool.
Step 2. Meanwhile, sift flour with baking powder, sugar, salt, nutmeg and cinnamon.
Step 3. In a large bowl, with electric mixer at medium speed, beat eggs until light. At low speed, beat in crumbs until well mixed. Beat in the suet.
Step 4. Alternately add flour mixture and milk mixture to egg mixture at low speed, beating until well-combined.
Step 5. Turn into well-greased 2-quart pudding mold with tube; cover tightly. Place on trivet in a large kettle; add enough boiling water to come halfway up side of mold.
Step 6. Steam (the water in the kettle should be bubbling), tightly covered, for two hours.
Step 7. While pudding is steaming, make the Irish whiskey sauce, below.
Step 8. Remove pudding from water. Let stand about 10 minutes.
Step 9. With a knife, loosen edges of pudding and around tube; turn out of mold. Serve with warm sauce.