Lining a Pudding Basin

1	Measure Basin.

2	Roll out pastry into a round.

3	Cut out a quarter.

4	Lift largest piece of pastry into the greased basin. Join edges and press onto sides and rim, put in filling.

5	Roll remaining quarter into a round to fit the top of the basin, damping edges to seal.

6	Then cover pudding with greaseproof paper and foil and secure with string. Allow to steam for 4 hours or as required by the recipe.