SYRUP SUET PUDDING

Steps:

• Sift the self-raising flour and salt into a large mixing bowl Add shredded suet and half the flour's quantity and mix it into the flour using the blade of a knife. When it's evenly blended, add a few drops of cold water and start to mix with the knife. continue adding drops of water until it begins to get really sticky and dough like. Bring it all together with your hands until you have a nice smooth elastic dough, which leaves the bowl clean. Suet pastry always needs more water, so if it is still a bit dry just go on adding water a few drops at a time. On a lightly floured surface, cut away a 1/4 of it for the lid. Roll out the remaining with a floured rolling pin, until you have a fairly thick circle about 13 inches in diameter. As long as you roll backwards and forwards, not side to side, it will roll out into a round shape. Line a greased, 2 pint pudding basin with the pastry. You need to press the pastry into the bowl, pressing it well all around and reinforcing any thin areas, especially at the bottom. Add the filling of your choice then roll out the pastry lid, dampen its edges and put it in position on the pudding. Seal well (egg yolk if you wish), then cover with a double sheet of foil, pleated in the centre to allow room for expansion while cooking. Tie it with string to make a handle so that you can lift it out. in a large pan of boiling water going half way up the Basin. Steam for 5 hours over a low heat, top up water when needed.