Sift the flour and salt. Add the suet and just enough cold water to make a stiff paste. Dip a pudding cloth into boiling water, wring it out and flour it well; put the paste into it, roll up and leave enough room for the pudding to swell. Tie up the ends very securely, plunge it into a pan full of fast-boiling water and boil for 2 hours, being careful not to let water go off boil. Fill the pan up with boiling water if there is danger of the pudding boiling dry.
Plain suet pudding was traditionally served with butter and brown sugar, but it is also good with jam, treacle, or hard sauce.
©1975 The Estate of Elizabeth Ayrton