Steamed Gingerbread Pudding

Name: Steamed Gingerbread Pudding
Yield: Serves 4 to 6
Ingredients: custard sauce; butter; 1 teaspoon ground ginger; 8 fluid ounces milk; 1 cup dry breadcrumbs; 1 egg, well beaten; ½ teaspoon ground cinnamon; ¼ pound suet; ¼ pound sifted plain flour; 8 fluid ounces treacle or molasses; pinch of salt; 1½ teaspoons baking powder; 3 ounces brown sugar

Preparation info

Serves
4 to 6

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

¼ pound suet
¼ pound sifted plain flour
1 teaspoon

Dessert

Method

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