I tried my hand at Baroness Pudding this week, a journey that began with a trip to the butcher for suet. I found the process surprisingly meditative, chopping the suet and stoning the raisins, but the real delight came when I tied it all up in a floured cloth. It was like wrapping a little parcel of old-fashioned goodness. The surprise came at the end, when I turned out the pudding onto a plate. The exterior was a beautiful, burnished brown, while the interior was a soft, moist yellow, studded with plump raisins. It was like a steamed fruitcake, but with a unique, slightly savory note from the suet. This pudding is perfect for the comfort-seeker, someone who wants to hunker down with a good book and a steaming cup of tea. The long cooking time makes it ideal for a lazy Sunday, filling the house with a warm, fruity aroma. I served mine with a light dusting of sugar, as suggested, but I think a drizzle of rum sauce would be a wonderful modern twist. The pudding kept well in the fridge, and I found it just as enjoyable cold the next day.