Suet Pudding

Ingredients

• 1 quart basin
• ½ cup suet, chopped
• well-kept rump steak, trimmed
• salt, to taste
• pepper, to taste
• cayenne, to taste
• cold water

Directions

1. Roll out the suet crust to ½ inch thick and line the basin, raising it 1½ to 2 inches above the edge.

2. Layer the trimmed rump steak in the basin, seasoning with salt, pepper, and cayenne.

3. Pour in enough cold water to create gravy.

4. Roll out a cover for the pudding, moisten the edges, and press them together with the crust.

5. Cover the pudding with a cloth dipped in hot water, wrung out, and floured, tying it securely.

6. Place the pudding in boiling water and cook for 3 to 5 hours, depending on size.

7. When done, pierce the middle of the crust with a fork to prevent bursting.

8. Quickly remove the cloth and cut a small opening on top to let steam escape.

9. Serve immediately.