This was a favourite, and very filling, dessert in early times in Australia. But it was really more suited to the cold climate of England, where it originated. It was probably eaten with a hard sauce or, if the family was more affluent, cream. I like it with cream and/or custard and/or ice cream.

• ¼ cup plain flour
• ¼ cup self-raising flour
• pinch salt
• ½ teaspoon bicarbonate of soda
• 60gm suet
• 1 egg
• 2 tablespoons sugar
• 1 cup cooked prunes, cut into small pieces
• 1 teaspoon mixed spice   
  

1. Sift together the flour, salt and bicarbonate of soda.
   
2. Shred the suet and rub it into the flour.
   
3. Beat the egg, add the sugar, and then add the prunes.
   
4. Gently fold in the flour and stir in the spice.
   
5. Tip the mixture into a floured pudding cloth, gather it up at the top, and tie it securely with string.
6. Put it into a large saucepan of boiling water and boil it for 3 hours.
7. Currants and sultanas can be used instead of prunes.
   
8. The pudding can be steamed by putting the mixture into a basin, covering it with greased brown paper, and standing it in boiling water for about 45 minutes.
9. If you serve this after a heavy meal, you will have trouble walking away from the table. It is also delicious eaten cold.