• ¼ pound suet
• ¼ pound sifted plain flour
• 1 teaspoon ground ginger
• 1 cup dry breadcrumbs
• ½ teaspoon ground cinnamon
• 3 ounces brown sugar
• 1½ 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.