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 round the size of the top of the pudding. Damp the edges and fit on to the pudding. Cover with greased paper and steam for 1½–2 hours. Turn out and serve.