Cottage Pudding

• 2½oz shredded suet
• 8oz plain flour
• 4oz

Mix the suet, flour, raisins, sugar, cream of tartar and salt together. Dissolve the soda in the milk, add it to the well-beaten egg, mix well, and stir into the dry ingredients. The mixture must be rather stiff. Turn into a greased roasting tin, and bake at 350°F, 180°C, gas mark 4 for forty minutes. Cut the pudding into squares, and serve, after dusting it over with white sugar.