0: Mix flour with suet, fruit, sugar, cinnamon and soda
1: Stir in enough milk to make a soft batter
2: Dip a pudding cloth (cheesecloth) into boiling water, sink it in a basin large enough to hold the batter
3: Dredge it lightly with flour and spoon in the batter
4: Draw the fullness of the cloth together evenly, then tie it tightly with string, but leave enough room for the dumpling to swell
5: Place a saucer or plate in the bottom of a large saucepan
6: Lift the dumpling into the pan
7: Pour in enough boiling water to cover
8: Simmer for a full 2 hours, then untie
9: Turn out carefully onto a hot serving dish
10: Dredge with castor sugar
11: Serve with hot custard sauce
12: Yields 4 to 6 servings
13: For the hot custard sauce, we usually use Byrd's Custard
14: If you have the availability of British goods in your area, they should have Byrd's custard
15: It comes in a large tin, like a container of powdered chocolate for chocolate milk
16: Just follow the directions to make a custard, only dilute it a little more to make it sauce-like
17: GSD From Gemini's MASSIVE MealMaster collection at www
18: synapse
19: com/~gemini