Golden syrup suet pudding

1. Combine flour, salt and suet. Mix in enough water to form a light dough. Knead lightly. Grease a pudding basin that is 15 cm in diameter.
2. Roll out pastry 5 mm thick and cut into rounds, starting at 15 cm in diameter and decreasing in size to fit base of bowl. Mix syrup with breadcrumbs.
3. Fill basin with alternate layers of pastry and syrup, starting and ending with pastry.
4. Cover top with a piece of greased greaseproof-paper and cloth, both with a centimetre pleat in the middle to allow far expansion. Tie down with string, bringing the four corners of the cloth together into a knot on top.
5. Half fill a saucepan with boiling water, cover and steam pudding for three hours, adding extra boiling water if level drops.
6. Remove from pan, untie cover and rest for three minutes. Turn out onto a hot dish and pour over a little extra warm syrup.