Where economy must be studied, less suet may be used in making the crust.
Suet Pudding.
- Ingredients—1 lb. of flour.
- 4, 6, or 8 oz. of finely-chopped suet.
- A pinch of salt, or, if liked, a teaspoonful of baking powder.
Method.—Mix the flour and suet lightly together.
Add the salt.
Mix to a stiff paste with cold water.
Then boil in a well-scalded and floured cloth for three hours.
Sultana Pudding.
- Ingredients—1 lb. of flour.
- ½ lb. of finely-chopped suet.
- ¼ lb. of sultanas.
- ¼ lb. of castor sugar; or, three ounces of moist sugar.
- 2 oz. of candied peel.
- The grated rind of a lemon.
- A pinch of salt.
- 1 egg.
- A little milk.