Fruit Pudding. Time—2 hours.
½ lb. flour, 3 oz. suet, 1 lb. fruit, 2 oz. brown sugar, salt.
Chop the suet fine, add the salt; rub these well into the flour; mix with cold water to a stiff paste. Cut off one-third of the paste for the top; roll out the remainder into a round, twice the size of the top of the basin. Grease the basin very thoroughly, line it with the paste, cut up the fruit, and half fill the basin with it, add the sugar and a little water, then the remainder of the fruit. Roll out the top piece, wet the edges of the paste, put on the top, press the edges together. Dredge a pudding cloth and tie it over the basin. Boil in plenty of water about 1½ hour.
Baked Fruit Pudding must be made the same way, but the basin must be sugared as well as greased. Bake about ¾ hour.