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Suet Pudding, Plain

An excellent plain suet pudding may be made by following the instructions already given for making suet dumplings, then boiling the preparation whole instead of dividing it into dumplings. A pudding thus made will be excellent if served with the joint, and with plenty of gravy; or it may be sent to table separately, having had a jar of jam emptied upon it at the last moment. Time to boil the pudding, one hour and a half. Probable cost, 6d. to 8d. Sufficient for six or seven persons.