By special request-thanks to Towser for sharing this British Specialty
(Source: Mrs Beeton's Everyday Cookery (1963) Publ Ward Lock (1990 reprint), p331)
Makes six helpings
12 oz plain flour
2 rounded teaspoons baking powder
pinch of salt
6 oz finely chopped suet
4 oz castor sugar
Milk to mix
Sift the flour, baking-powder and salt together. Add the suet, sugar
and fruit. Mix with the milk to made a soft dough.
Form dough into a sausage shape and turn into a well-floured cloth.
Roll up the cloth loosely. Tie at both ends, leaving enough room
for the pudding to swell.
Drop into boiling water and simmer for two hours, or steam for 2 and 1/2 hours.
Serve with custard or lemon sauce.