• ½ lb. (240 g.) self-raising flour
• 4 oz. (120

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 pud