"For substitutions I have a British cookery book that suggests using very cold grated vegetable shortening instead of suet, or even cold grated butter. One pint of milk is simply 2 cups. I will be making this recipe tomorrow and will add 1 cup of milk first and if it seems to need more I will use 2 cups. It's a matter of using common sense. "

"I also didn't like the egg white on top. I simply mixed the whole egg with the sugar and added that to the milk/cream mixture and cooked it. I would suggest using a double boiler method instead of cooking this over direct high heat. Of course you will end up with scrambled eggs using direct heat. I simply used a large metal bowl over simmering wat"

"While the recipe looks good self rising flour is not generally available in North America. Certainly where I am in Canada it isn't. It would be helpful to include a conversion for it; how much baking powder or baking soda and salt to add?"

"For the quantity I think there is too much salt in the recipe. I used half this amount."