Recipe from the 19th century

RAG PUDDING

1 c sugar
1 cup milk
1 cup currants or raisins (for modern days, dried fruit of any type can be substituted)
Shaking of cinnamon
2 tsp baking powder
2 eggs
1 TBL grease (they used leftover bacon grease, or grease from any meat they had cooked)
Flour to thicken

Wet sack  (Flour came in a cloth sack.  Nothing was wasted.  The fabric was either used to make items of clothing, mostly underwear, or for cooking) in cold water put in pudding and place in kettle of boiling water to cook for
two hours.  Serve with sauce.  Dip

DIP

1 1/2 c water
1 c sugar
Shaking of nutmeg
Cream and Brandy
1 TBL cornstarch to thicken
(you can also add a shaking of cinnamon to taste)

I have done some research on my Great Grandma, Elizabeth Jane Hatch and one of her grandchildren sang the praises of this dish.  They also concluded that no matter how hard they tried they could simply not replicate an exact version as delicious as hers.  I imagine that there IS a missing ingredient in this recipe.  I believe that the ingredient is love.