Ingredients. - Sixteen ounces of flour, eight ounces of finely-chopped suet, one teaspoonful of baking-powder, two salt-spoonfuls of salt, four or six tablespoonfuls of jam.

Method. - Mix the flour, suet, baking-powder and salt into a stiff paste with a little cold water. Roll it into a long piece about a quarter of an inch thick, spread on the jam to within one inch of the edge, and moisten the sides and far end with water. Roll up lightly, seal the edges, wrap the pudding in a scalded pudding-cloth, and secure the ends with string. Boil from one and a half to two hours, or bake in a quick oven for half that length of time.