Mix sugar and baking powder with flour and sift the mixture.

Combine baking soda with buttermilk.

Add the buttermilk mixture to the dry ingredients.

Incorporate the beaten eggs and the remaining ingredients (currants, chopped dried fruit, chopped nuts, chopped suet, salt, cinnamon, nutmeg, and cloves).

Prepare a 6-quart kettle half-full of boiling water.

Place a small saucer at the bottom of the kettle to prevent scorching.

Wrap the dough in a 24-inch square of white cloth, ensuring it's tightly sealed.

Tie the cloth with a string about 2 inches from the top to secure the pudding.

Carefully lower the wrapped pudding into the boiling water.

Steam the pudding for 2 hours over medium heat.

Remove the pudding from the water and transfer it to a large platter.

Carefully slip the pudding out of the cloth, as it will develop a glaze as it cools.

Serve immediately or store for later use, accompanied by a white sauce.