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Raspberry Pudding

Line a buttered basin with suet paste rolled out to the thickness of half an inch. Fill it with fresh raspberries, or with raspberries and red currants mixed, and sprinkle a little sugar over the top. Cover the pudding with pastry, fold the edges securely over, put the basin into a floured cloth wrung out of boiling water, plunge it into a saucepan with boiling water to cover it, and let it boil quickly until done enough. If it is necessary to add water, let it be boiling. Turn the pudding out carefully, cut a small round from the top that the steam may escape, and serve immediately. In winter time very good puddings may be made with bottled raspberries. Time to boil a moderate-sized pudding, two hours to two hours and a half. Probable cost, 1s. to 1s. 6d.