Cambridge Pudding (boiled in a cloth)

Boil the pudding cloth to clean it and soak the fibres with water.

Rub a thin layer of wheat flour into the hot, wet cloth so it forms a thin layer of dough that seals it.

Mince the suet (beef fat).

Combine breadcrumbs, flour, suet, butter, dried fruit, cinnamon, nutmeg, fine sugar, new milk, eggs and salt; stir.

Put the mixture in the cloth with a little ball of butter in the centre and tie it up.

Boil until solid all the way through, about three hours.

Unwrap and turn upside down to serve.