Ingredients

six ounces plain flour
two ounces suet
two ounces currants
a pinch of salt
milk

Method

Shred the suet finely and work into the flour together with the other dry ingredients.
Bind with a little milk to make a stiff dough.
Divide the dough into four or six equal parts and form into medium size balls.
Drop gently into boiling water and boil for some twenty minutes.
Serve hot with brown sugar.

Llanelli, Carmarthenshire.