Plain Suet Pudding

• 8 oz. (240 g.) self-raising flour or half flour and half breadcrumbs
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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