8 oz Self-raising flour 1 pn Of salt 4 oz Margarine 2 oz Castor sugar (Superfine) 4 oz To 6 oz sultanas (Big -raisins) 6 tb Water 1) Have ready a sheet of foil or a double thickness of greaseproof paper brushed with melted margarine. 2) Make the pudding crust: Sieve the flour and the salt. Rub in the margarine. Add the sugar and sultanas. Mix in the water to make a soft dough. 3) Turn out onto a floured board and form into a roll. 4) Wrap loosely but securely in the greaseproof paper or foil. Tie or seal the ends. 5) Place in the steamer and cover tightly. Steam for 1.1/2 to 2 hours. 6) Serve with hot custard sauce or sprinkle with castor sugar. Variation: At stage 3: Put the mixture in a medium-sized (1.1/2 pint) pudding basin with a round of greaseproof paper in the bottom and brush all round inside with melted margarine. Smooth the top. Cover with foil, or double greaseproof paper brushed underneath with melted margarine and steam for 1.1/2 to 2 hours. Serve with hot Custard sauce or sprinkle with castor sugar. Shared by Sylvia Mease (Cookie Lady) RECIPE CLIPPED by Joan Johnson