• ½ lb. (240 g.) self-raising flour
• 4 oz. (120 g.) finely chopped suet
• 1 teaspoon baking powder
• jam or golden syrup
• a pinch of salt

Put the flour into a basin, add to it the suet, salt, and baking powder. Mix it with a little cold water, roll it out and wet the edges. Spread it with jam or syrup, leaving 1 inch all round, and roll it up in the form of a bolster. Seal the ends well. Flour a cloth and tie the pudding securely in it. Drop into a large saucepan of rapidly boiling water and boil for 2 hours. Do not allow the pudding to go off the boil, or it will be soggy and heavy. If water is boiling away, add more boiling water. Lift the pudding on to a dish, unwrap the cloth quickly, and serve at once with more jam or jam sauce.