Two cupfuls of flour; one small cupful of beef-kidney suet; half a cupful of cold water; one even teaspoonful of salt.

Free the suet from skin and fibre, and chop it fine with the flour. Add the salt and stir in the water, making a dough just soft enough to handle. Roll it out in a square sheet. Lay the fruit, peeled and sliced, in the centre and sprinkle thickly with sugar. Fold the paste over the fruit, pinching the edges together you would with an apple dumpling ; lay the pudding in the steamer, and cook two hours. Bat with hard sauce.