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.