Mix all the ingredients together and moisten with a little milk to make a stiff dough. Tie tightly in a floured cloth, drop into boiling water and boil briskly for 2 hours. Serve with caster sugar or with hard sauce.
If preferred, the pudding may be put into a well-greased pudding basin, covered with foil and steamed for 2–2½ hours: but traditionally it was always boiled, usually in a big pot in which other things were cooking.
©1975 The Estate of Elizabeth Ayrton