This is an old North Country recipe for a dark, moist full-flavoured pudding. I make it every year and it seems to have just the right mature, traditional flavour.
Sieve the flour, salt and spice into a large mixing bowl. Add all the remaining dry ingredients. Mix together thoroughly. Melt the treacle in a pan to make it
Steam for 5-6 hours in pans of simmering water which should be kept topped up two-thirds up the sides of the basins. When cool, re-cover the basins and store in a cool place. On Christmas Day steam for a further 2-3 hours.
© 1978 Josceline Dimbleby. All rights reserved.