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Baroness Pudding

Remove all skins from a quarter of a pound of suet, and chop it very finely, stone six ounces of raisins, and cut them each into four pieces. Mix half a tea-spoonful of salt with six ounces of flour and rub the suet into it, add the raisins, and stir in a quarter of a pint of milk. Beat the pudding well for a few minutes, then put it in a well-buttered mould, tie it up in a floured cloth, and boil for four and a half hours. Turn it out carefully on to a hot dish, and sift pounded sugar on to it before sending to table. Probable cost, 1s.