TREACLE PUDDING

1 lb. flour
8 oz. finely chopped suet
treacle (or golden syrup,
usually preferred)
2 oz. bread crumbs
grated rind of 1 lemon
1 tsp. baking powder
salt

Mix the flour, suet, baking powder and good pinch of
salt together and form into a stiff paste with cold water.
Divide it into 2 equal portions; with one line the basin, from
the other portion cut off sufficient paste to form the lid, and
roll the remainder out thinly. Put a layer of treacle in the
basin; sprinkle liberally with bread crumbs, and lightly with
lemon rind. From the rolled out paste, cut a round sufficient-
ly large to rather more than cover the treacle, etc., in the
basin, moisten the edges of it with water, and join them
carefully to paste lining the basin. Now add another layer of
treacle, bread crumbs and lemon rind, and cover pastry as
before. Repeat until the pudding basin is full, then cover
with a greased paper, and steam for 2 1/2 hours.
Time: From 2 3/4 to 3 hours. Sufficient for 8 or 9
persons.