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Raspberry Pudding

½ pound bread crumbs 3 ounces suet (chopped fine) 6 ounces raspberry jam 4 tablespoons sugar ¾ teaspoon soda Buttermilk.

Put the soda, bread crumbs and suet into a basin. Add the jam and sufficient buttermilk to moisten (it must not be too moist). Put in a well-greased pudding basin. Cover with greased paper and steam 2 hours. Serve with melted jam for sauce.