Vicarage Pudding

Ingredients

• 1/4 lb flour
• 1/4 lb chopped suet
• 1/4 lb currants
• 1/4 lb raisins
• 1 tablespoonful moist sugar
• 1/2 teaspoonful ground ginger
• 1/2 saltspoonful salt

Instructions

1. Put all the ingredients into a basin, having previously stoned the raisins, and washed, picked, and dried the currants;
2. mix well with a clean knife;
3. dip the pudding-cloth into boiling water, wring it out, and put in the mixture.
4. Have ready a saucepan of boiling water, plunge in the pudding, and boil for 3 hours.
5. Turn it out on the dish, and serve with sifted sugar.