6 oz Plain flour
3 oz Shredded suet (usually
-available at your butcher)
3 oz Currants (dark raisins)
1 oz Sultanas (white raisins)
2 oz To 3 oz castor sugar
1 ts Ground cinnamon
1/2 ts Baking soda
3/4 c  Buttermilk or sour milk

Mix flour with suet, fruit, sugar, cinnamon and soda. Stir in enough milk
to make a soft batter. Dip a pudding cloth (cheesecloth) into boiling
water, sink it in a basin large enough to hold the batter. Dredge it
lightly with flour and spoon in the batter. Draw the fullness of the cloth
together evenly, then tie it tightly with string, but leave enough room for
the dumpling to swell. Place a saucer or plate in the bottom of a large
saucepan. Lift the dumpling into the pan. Pour in enough boiling water to
cover. Simmer for a full 2 hours, then untie. Turn out carefully onto a hot
serving dish. Dredge with castor sugar. Serve with hot custard sauce.
Yields 4 to 6 servings.

For the hot custard sauce, we usually use Byrds Custard. If you have the
availability of British goods in your area, they should have Byrds
custard. It comes in a large tin, like a container of powdered chocolate
for chocolate milk. Just follow the directions to make a custard, only
dilute it a little more to make it sauce-like.

GSD