2 rounded c. suet (pieces of kidney suet)
2 c. raisins
2 3/4 c. flour or more
3/4 c. sour milk or buttermilk
1 c. sugar
1 egg
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda

Mix suet, raisins and flour with spices added and sugar. Add buttermilk and egg; mix thoroughly. Then dump it all out on floured board and work into a ball. More flour may be added at this time to make a non sticky ball. Let set overnight in refrigerator. Make a double thickness in refrigerator. Make a double thickness cloth bag to cook it in. Dampen bag and coat inside with flour. Put in the round pudding and tie the top shut leaving a little room for raisins. Put into boiling water and boil 3 hours. Turn over when half done. Slip round pudding out of hot bag into baking dish. Bake 10 minutes or less until a thick skin forms. Slice and serve very hot. Steam left over slices before serving.