Steamed Gingerbread Pudding

Preparation info

  • Serves

    4 to 6

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • ¼ pound suet
    • ¼ pound sifted plain flour
    • 1 teaspoon ground ginger
    • 1 cup dry breadcrumbs
    • ½ teaspoon ground cinnamon
    • 3 ounces brown sugar
    • teaspoons baking powder
    • pinch of salt
    • 8 fluid ounces treacle or molasses
    • 1 egg, well beaten
    • 8 fluid ounces milk
    • butter
    • custard sauce


    Chop suet finely and mix it in a bowl with sifted flour, ground ginger, breadcrumbs, cinnamon, brown sugar, and baking powder, adding salt to taste. Make a well in the centre; pour in the treacle and well-beaten egg, and gradually mix in the dry ingredients, adding the milk slowly as you mix. Beat for a minute and pour the mixture into a well-buttered mould. Cover with buttered paper and steam steadily for 2 to 3 hours, or until well risen and firm to the touch. When ready, turn out and serve with Custard Sauce.