Treacle Pudding


  • 2 oz. (60 g.) breadcrumbs
  • 4 oz. (120 g.) flour
  • ½ teaspoon baking powder
  • 3 oz. (90 g.) shredded suet
  • oz. (45 g.) sugar (preferably brown)
  • 1 egg
  • 2 tablespoons golden syrup
  • ¼ pint ( dl.) milk


Put all the dry ingredients in a bowl. Mix well together. Beat the egg and pour it, with the syrup slightly warmed, into the middle of the dry ingredients. Beat them in gradually, adding sufficient of the milk to make a dropping consistency. Grease a pudding basin and pour the mixture into it. Cover with foil. Put into a pan with boiling water rising about half-way up the basin. Steam for 1½ hours. Turn out and serve with warmed golden syrup to which a tablespoonful of lemon juice has been added.