Bring a large pot of water to boil and place a trivet or plate in the bottom (to keep the dumpling from touching the bottom of the pot and burning). Dip the cheesecloth in boiling water, wring it out and smooth it out on the counter. Sprinkle it with a light coat of flour. In a mixing bowl, whisk together the flour, baking powder, baking soda, sugar, salt and spices. With a spatula or wooden spoon, stir in apple, dried fruit, suet and breadcrumbs. Mix molasses into milk and stir into dry mixture to form wet dough. Place dough in centre of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine. (I left the ends of the twine fairly long, pulled them out either side of the pot, placed on the cover and then tied them around a wooden spoon placed across the cover - that way I was able to keep the dumpling from touching the bottom of the pot.) Place the dumpling in the boiling water, cover and reduce heat to medium low so the water is at a low boil. Boil the dumpling for 2 1/2 - 3 hours, topping up with water as needed. When done, a skewer inserted into the top of the pudding will come out wet but fairly clean. Remove the dumpling from the water, remove the cloth and place the dumpling on a plate in the oven at 150F until the surface is no longer wet, a few minutes. Slice into wedges and serve with custard or your favourite hard sauce. Serves 12.