Suet Pudding 3 cups sifted flour 1 teaspoon soda 1 teaspoon cinnamon 1 teaspoon cloves 1/2 teaspoon grated nutmeg 1 teaspoon salt 1 cup suet 1 cup milk 1 cup golden syrup 1 cup raisins Mix and sift the dry ingredients, keeping one-half cup of flour to sift over the raisins. Chop the suet fine and add it to the milk and golden syrup. Combine the two mixtures and add the raisins which have been dredged with flour. Grease pudding molds or baking powder cans and fill two-thirds full of the mixture. Cover and steam for three hours. Serve with hard sauce or any desired liquid sauce.

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