• 4 oz. finely-chopped suet
• 6 oz. stoned raisins
• 8

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