Treacle pudding

This pudding, a rich golden mound, and perfectly delicious, would in the past have been made of suet and boiled for three hours in water - the result was a real rib-sticking pudding, heavy as lead and designed to stay with you during cold hours of work in the fields. Today we like our puddings lighter, but the treacle pud is far too excellent to be lost, so it has been adapted to make a dish which is as good as ever, but easily digested.