One pint of flour, one teaspoon of baking powder, one saltspoon of salt, two ounces of beef suet (four tablespoons when chopped), cold water to make a soft dough. Mix the flour, baking powder and salt; add the chopped suet and mix it well. Add the cold water gradually to form a soft dough. Grease a mould or several cups, fill to within an inch of the top, and cover with greased paper. Put into a kettle of boiling water, enough to come half way up the mould. Cover the kettle and steam two hours and a half if in a mould, and one hour if in cups. Serve with sauce. A richer pudding may be made by adding a tablespoon more suet, one egg and one-half teaspoon each of spices and fruit, using milk instead of water.
Add to the plain suet pudding one-fourth of a cup of molasses and one-fourth of a tablespoon of ground ginger. Serve with lemon sauce.