Soak fruit and rum overnight. Cream butter and sugar. Add well beaten eggs and treckle, then dry ingredients (sifted), then fruit. Dip calico square in boiling water and cover with flour. Spoon pudding mixture onto cloth. Pull corners tightly and firmly to give pudding good round shape. Tie firmly with string about one inch above top of pudding (this allows room for expansion). Twist string around cloth about ten times to give firm seal. make handle from string ends for easier removal. Boil for five hours in large boiler with lid. Replenish water every twenty minutes, or so. When cooked, hang freely until completly cold. Store in fridge until needed. Boil one hour before use and untie as quickly as possible.