Baroness Pudding

Ingredients

• 3/4 lb suet
• 3/4 lb raisins weighed after being stoned
• 3/4 lb flour
• 1/2 pint milk
• 1/4 saltspoonful salt

Instructions

1. Prepare the suet, by carefully freeing it from skin, and chop it finely; stone the raisins, and cut them in halves, and mix both these ingredients with the salt and flour; moisten the whole with the above proportion of milk, stir the mixture well, and tie the pudding in a floured cloth, which has been previously wrung out in boiling water.
2. Put the pudding into a saucepan of boiling water, and let it boil, without ceasing, 4-1/2 hours.
3. Serve merely with plain sifted sugar, a little of which may be sprinkled over the pudding.