One pint of flour ; half a pound of beef-kidney suet; one small cupful of cold water; half a teaspoonful of salt.

Salt the flour and chop the suet into it, add the cold water, and make it into a dough as lightly and quickly as possible. Roll it out half an inch thick; butter a quart bowl and line it with the paste, leaving about an inch above the bowl all around. From the trimmings roll out a top-crust for the pudding ; fill the bowl with three cupfuls of stoned cherries and one cupful of currants, sprinkling sugar on each layer. Cover with crust; tie a cloth over the bowl, and boil for two hours.