Steamed Gingerbread Pudding

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • ¼ pound suet
    • ¼ pound sifted plain flour
    • 1 teaspoon


    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