Plum-Pudding of Fresh Fruit

Ingredients

• 3/4 lb suet crust No. 1-1/2 pint of Orleans or any other kind of plum
• 1/4 lb moist sugar

Instructions

1. Line a pudding-basin with suet crust rolled out to the thickness of about 1/2 inch;
2. fill the basin with the fruit, put in the sugar, and cover with crust.
3. Fold the edges over, and pinch them together, to prevent the juice escaping.
4. Tie over a floured cloth, put the pudding into boiling water, and boil from 2 to 2-1/2 hours.
5. Turn it out of the basin, and serve quickly.