• 3 oz. (90 g.) plain flour
• 1 level teaspoon bicarbonate of soda
• a pinch of salt
• 2 level teaspoons ground ginger
• 2–3 oz. (60–90 g.) suet
• 3 oz. (90 g.) fresh breadcrumbs
• 1 egg
• 2 tablespoons golden syrup
• 2 tablespoons milk
• 1 oz. (15 g.) chopped preserved ginger

Sieve together the flour, soda, salt and ground ginger. Mix in the suet and add the breadcrumbs. Mix to a soft consistency with the beaten egg, syrup and milk. Turn into a greased 1-pint (6-dl.) basin, cover with greased paper and steam 1 ¼–1½ hours. Serve with a custard sauce, to which chopped preserved ginger has been added.