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Blackberry Pudding

Pick off stems from a pound of fresh, sound blackberries, place in a bowl with five ounces sugar and quarter gill brandy or rum, mix well in the seasoning and let infuse till required. Pick and remove fibres from a pound of beef suet, then chop very finely. Sift half a pound flour on a table, make a little fountain in the center, place in the suet with one and a half gills cold water and half teaspoon salt. Then briskly knead until well amalgamated and thoroughly firm. Roll out paste on a lightly floured table to thickness of quarter of an inch. Lightly butter a quart pudding bowl, then line with the paste. Place blackberries in the bowl, lightly egg edges of the paste. Roll out trimmings of the paste sufficiently to cover bowl. Press both edges together, so as to entirely enclose berries. Wrap bowl in a strong, buttered and floured cloth, place in saucepan with plenty boiling water and boil one hour. Remove, unwrap, turn on a dish and serve.