|I don't have a picture of the pudding|
1½ oz suet (125g)
4½ oz self raising flour (375g)
½ teaspoon baking powder
golden syrup (or treacle if you're daring)
fat for greasing
plain flour for rolling
Grease a pudding basin. Sieve the flour, salt and baking powder together into a mixing bowl. Stir in the suet. Add water, stirring as you go, until it makes a firm dough.
Roll out the dough on a floured surface to a thickness of perhaps a third of an inch. Put a good teaspoonful of golden syrup in the bottom of the pudding basin. Cut a piece of dough that will fill the bottom and lay it on top. Then add another spoon of golden syrup, then another piece of dough until you finish. The top layer should be dough.
Cover the pudding basin with greased greaseproof paper, and then with a pudding cloth or with foil. Put into a pan of water and steam for 2 and a half hours. Turn out onto a plate and serve.
This is adapted from a recipe for a jam layer pudding in the 1950s cookbook Cooking with Creda by Joan Whitgift. Do not stint on the syrup as the suet dough is heavy and unsweetened. In general substituting vegetable suet works perfectly well in recipes, but I have not actually tried it with this one.