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Jam Pudding

Take a quarter of a pound of flour, a quarter of a pound of bread-crumbs, two ounces of suet, a table-spoonful of sugar, and a tea-spoonful of baking powder; mix all together to a stiff paste with cold water, and roll out very thin. Grease a pudding basin, line it with the pastry, spread some jam on the bottom, place a layer of pastry over it, and so on in alternate layers till the basin is full. Cover with greased paper, and steam for three hours. Turn out, and serve with custard sauce.