Chelsea Pudding

• ¼ pound suet
• ¼ pound breadcrumbs
• ¼ pound</

Chop suet finely and mix with breadcrumbs, flour, salt and baking powder. Mix well together with the tips of the fingers, then add the currants and raisins, carefully washed. Make a well in the centre; add slightly warmed treacle, then gradually add milk, beating all together. Pour mixture into a well-buttered mould; cover with buttered paper and steam steadily for 3 hours. When ready, turn out