4 to 6
Published 1965
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.