A recipe for making suet pudding – 1 lb. Flour. 8 or 10 oz. Suet 1/4 teaspoonful Salt 1/2 pint Water 2 Cold Potatoes. Time–Two Hours and a Half. Sift the flour and salt into a basin, mash the potatoes or rub them through a sieve, and stir them in. Shred the suet finely and mix in thoroughly with a knife; make into rather a stiff paste with the water, dip a pudding cloth into boiling water. Put the pudding into the centre, and tie up tightly. Plunge into boiling water and boil steadily for two hours; turn out of the cloth carefully into a hot dish, and serve. This pudding is delicious with roast meat, or it may be served as a sweet; jam sauce is nice poured round it.