1. Line a well-greased basin with part of the suet crust.
2. Put the fruit into the pastry with a good sprinkling of sugar and little water.

3. Roll out the rest of the dough to form a cover.
4. Damp edges of the pastry lid and press on to the pudding.
5. Cover well.
6. Stand on rack in cooker in 2 pints boiling water.
7. Fix the lid but do not put on pressure weight.
8. Steam for 20 minutes.
9. Bring to 5 lb. pressure, lower the heat and cook for 40 minutes.
10. Reduce pressure.

11. Serve with a custard sauce.

Ingredients:

8 oz. suet crust pastry
1-1 ½ lb. fruit (this can be varied according to the season, apples, and blackberries, rhubarb, blackcurrants, etc. If using apples half fill the dish with water).

Cooking time 60 minutes