Cornish Figgy 'obbin

Mix together the suet, flour, salt and baking powder. Add water gradually, to form a dry elastic dough. Knead lightly, then roll out to about 1/2" thick. Sprinkle on two handfuls of raisins, roll them in lightly with a rolling pin. Fold up, like a jam suet pudding, sealing the ends. Criss-cross the top with a knife, brush with milk and sprinkle with sugar. Bake at 350F for about 30 minutes. Serve hot.