Suet Pudding

Ingredients

• 1 pound beef kidney suet
• 1 pound flour
• salt
• 1.5 teaspoon yeast powder
• water
• currant jelly

Instructions

1. Chop the beef kidney suet fine, removing all strings.
2. Rub the flour into the suet until thoroughly mixed.
3. Add salt to taste and mix the yeast powder in with the flour.
4. Gradually mix the whole with water the same way you would mix dough for any other bread, until stiff.
5. Roll out the dough about half an inch thick.
6. Spread the dough with currant jelly.
7. Roll up the dough round like a bottle, continuing to spread the under part with jelly as you roll so all of the dough is covered with jelly when rolled up finally.
8. Take a clean linen towel and wrap the roll in it tight, sewing the ends and sides well.
9. Put the wrapped roll in boiling water, well covered, and boil for thirty minutes.