Sift the flour and baking powder into a bowl and stir in the suet and seasoning.
Add sufficient cold water to make a firm dough.
Knead in the bowl for 3-5 minutes, then divide the pastry into two portions, one twice the size of the other.
The smaller portion is to be rolled out for the top of the pudding, and the larger portion used to line the mold.
If you like, you can use half self-rising flour and half wholewheat flour, but increase the quantity of baking powder to 1 tablespoon if you do.