Fill a pudding-dish half full of apple puree or sauce, well seasoned with butter, sugar, and nutmeg. Pour over it a batter made of the flour mixed with the baking-powder, salt, and chopped suet or lard. Moisten it with the 3/4 cupful of milk, or enough to make a thick batter. It should not be as stiff as for biscuits. Cook in a steamer about three quarters of an hour, and serve at once with a hard, foamy, sabayon, or any other sauce. The top will be very light and white. This quantity is enough to serve six people.