Steamed Rhubarb Pudding

1. Mix the flour, suet and salt in a bowl adding enough cold water to make a soft dough — about 175ml (6fl oz).
2. Roll the dough out on a lightly floured surface to a 25cm (10in) round. Cut out a quarter section and set aside for the top. Fit the larger piece in the bowl, easing it into the base, up the sides, joining the edges.
3. Put in half the rhubarb, sprinkle with sugar, and then fill up with the rest of the fruit. Roll out the dough for the top, wet the edges and press them together to seal.
4. Put a piece of pleated, buttered Bakewell paper on top, then foil and tie up with string. Steam the pudding for 2½ hours. Leave for 10 mins before turning it out on to a plate. Serve with custard, if you like.