2 cups breadcrumbs; 2 cups coarsely-chopped apples; 1/2 lb. finely-chopped suet; 1 cup moist sugar; 4 eggs; 1 cup milk; 1/4 teaspoon salt; 1/4 teaspoon grated nutmeg.
Mix all the dry ingredients together, add beaten eggs and milk, and let stand one hour for the bread to soak. Pour mixture into a well-greased basin and steam two hours.
Make a suet crust as directed for "Boiled Apple Dumplings," roll out and line a well-greased pudding basin with it, reserving about a quarter of it for the lid. Fill up with slices of sour apples, sprinkled well with sugar, add a few cloves or ground cinnamon, then squeeze a little lemon juice over the top and add about 2 tablespoons of sherry or water. Roll out the rest of the pastry to the size of the top of the basin, slightly moisten the edges, and press firmly together. Tie a well-floured cloth or greased paper over the top and steam the pudding for 2 1/2 to 3 hours.
Mix together 1 cup of stale breadcrumbs, 1/4 lb. finely shredded suet, 1 cup of coarsely chopped sour apple and 1/2 cup of sugar. Beat up 2 eggs well and mix with 1/2 cup of milk. Mix all well together and allow to stand for a while so that the bread can soak, and if not sufficiently moist, add a little more milk, then pour into a well-greased mould, and steam 2 hours. Serve with a sweet sauce.