Gooseberry Pudding

• 8oz self-raising flour
• pinch of salt
• 4oz s

Rub the suet and butter into the flour and salt and add enough cold water to make a firm dough. Roll out the dough and line a small greased pudding basin, leaving enough for the lid. Top and tail the gooseberries and fill the basin, adding the sugar. Cover with the suet pastry lid and seal the edges. Cover with greased paper and foil, and steam for two and a half hours. Turn out and serve with