Rolled French Pudding.

Roll out a nice suet crust as for rolly poly, scatter over some chopped figs, dates, apple or lemon juice, finely chopped candied peel, breadcrumbs, golden syrup, ground ginger, and nutmeg, little pieces of butter here and there, roll up secure ends, tie in cloth, and boil about 2 hours; put pudding into boiling water.