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Tadcaster Pudding

Shred eight ounces of suet very finely, and mix it with a pound of flour; or, if preferred, rub six ounces of butter or good beef dripping into a pound of flour. Add a pinch of salt, two heaped tea spoonfuls of baking-powder, four ounces of well-washed currants, four ounces of chopped and stoned raisins, two ounces of moist sugar, and half a nutmeg, grated. Mix the dry ingredients together thoroughly. Dissolve a dessert-spoonful of treacle in about three-quarters of a pint of milk, and stir this into the pudding to make a stiff batter. Pour the mixture into a thickly-buttered baking-dish, and let it be from two to three inches in thickness. Bake in a moderate oven. When the pudding is done enough, let it stand for a couple of minutes, then turn it out on a hot dish. Time to bake, about an hour and a half. Probable cost, 1s. 1d. Sufficient for six persons.