|Chopped suet||4 Ounce|
|Stoned raisins||6 Ounce|
|Plain flour||8 Ounce|
|Castor sugar||2 Ounce|
|Baking powder||1 Teaspoon (Rounded Teaspoon)|
|Milk||4 Fluid Ounce (1 Gill)|
Grease a 1 1/2-pt. pudding basin.
Prepare the suet and raisins.
Mix together the sifted flour, baking-powder and salt with the raisins, suet and sugar.
Add enough milk to mix to a soft dropping consistency.
Put the mixture into the basin; cover with a greased paper.
Steam 1 1/2-2 hr Serve with custard, brandy- or lemon-sauce or well dredged with sugar.