|Suet pastry||8 Ounce|
|Fruit||1 1⁄2 Pound|
|Water||1 Cup (16 tbs)|
Line a well greased basin with part of the suet crust.
Put the fruit into the pastry with a good sprinkling of sugar and a little water.
Roll out the rest of the dough to form a cover.
Damp edges of the pastry lid and press on to the pudding.
Stand on rack in cooker in 2 pints BOILING water.
Fix the lid but do NOT put on pressure weight.
Steam for 20 minutes.
Bring to 5 lb. pressure, lower the heat and cook for40 minutes.