Fruit Pudding with Suet Crust

• 1–1½ lb. fresh fruit
• 2–3 oz. granulated sugar

Prepare the fruit and mix it with the sugar.

Sift the flour and baking-powder, add the suet and salt. Mix with sufficient water to make a soft, but firm, dough. Grease and line a basin (see below). Fill to the top with the fruit and sugar and add ¼ gill of cold water. Put on the top crust.

To boil: Cover with a wellfloured cloth and boil for 2½—3 hr.

To steam:<