Traditional way:
Rub the suet into the flour. Add all the dry ingredients except treacle. Beat eggs, stir in the treacle and add to the other mixture.
Add milk until it achieves a sticky consistency, it should be fairly firm and heavy, but not solid.
Put the cloth (cloot) into boiling water then spread onto your table and quickly sprinkle a liberal amount of flour over the inside, tossing the flour to coat the main centre of the cloth quite thickly in order to minimise the mixture sticking to the cloth. Put the mixture into the middle and tie up, leaving a little space for the mixture to expand.

Place an upside-down saucer at the bottom of a deep pan and put the tied cloth in. Cover with boiling water and simmer gently for about 3 hours (don't boil!).

Once the pudding is cooked plunge it into cold water for about 1 minute to release it from the cloth. Remove the pudding to a wire tray and untie, covering with a plate and reverse it peeling the cloth as you do so. Then place the pudding into a hot oven to dry off the skin.

You can also add:

• 1 large cooking apple
• Juice and zest of 1 lemon
• Fresh orange juice
  

These ingredients are to be put in the bowl with the flour mixture.

Using the microwave:
Put all the ingredients except flour, bicarbonate and eggs into a saucepan and bring to the boil, simmer for 2 minutes.

Add the hot mixture to the flour and bicarbonate of soda, when well mixed add the two beaten eggs and mix well.

Pour the mixture into a cling film lined bowl. Tap to get rid of air pocket and cook in the microwave for
650 Watt - 9 minutes
500 Watt - 12 minutes
The dumpling is ready when a skewer comes out clean and feels firm on top.
Leave in the bowl to cool and firm up then turn out onto a wire rack or plate.