Old-Fashioned Rhubarb Pudding

• 1oz butter
• light soft brown sugar
• 8oz self-raising flour

Butter a two-pint pudding basin thickly and sprinkle plentifully with brown sugar. Make a suet crust by sieving together the flour and salt and working in the suet and water. Knead the pastry until smooth and cut off one-third pastry for lid. Line the basin with the larger portion of suet crust pastry. Cut the rhubarb into one-inch pieces and put half into the basin. Sprinkle over the peel, cur