• 4 oz. finely-chopped suet
• 6 oz. stoned raisins
• 8 oz. plain flour
• 2 oz. castor sugar
• 1 rounded teasp. baking-powder
• pinch of salt
• 1 gill milk (approx.)

Grease a 1½–pt. pudding basin. Prepare the suet and raisins. Mix together the sifted flour, baking-powder and salt with the raisins, suet and sugar. Add enough milk to mix to a soft dropping consistency. Put the mixture into the basin; cover with a greased paper. Steam 1½–2 hr. Serve with custard, brandy- or lemon-sauce or well dredged with sugar.