• 1 lb. (½ k.) self-raising flour
• 6–8 oz. (180–240

Prepare the fruit as for stewing.

Sieve the flour and salt into a bowl, add the suet, and mix to a firm dough with water. Grease a 1½-pint (1-l.) pudding basin and line with the dough, leaving a quarter for the top. Fill with fruit and sugar, add the water, and mould the remaining dough into a