Steamed ginger pudding

Method

1. Grease a 1-litre pudding bowl with butter and prepare a saucepan large enough to take the bowl comfortably.

2. Put the suet and sugar in a large mixing bowl and sift the flour, ginger and bicarbonate of soda into them.

3. In a small mixing bowl, beat the treacle with the egg and 50ml milk. Stir this into the dry ingredients in the other bowl and add just as much extra milk as necessary to make a soft dropping consistency.

4. Spoon the mixture into the greased bowl, cover with greased greaseproof paper and a piece of foil, pleated to allow for expansion, secure with string or a lid if your pudding bowl has one. Stand the bowl on a saucer in the pan and pour in boiling water to come halfway up the basin.

5 Bring the water back to a simmer, cover tightly and steam for 2 hours, topping up the water level with more boiling water as necessary.

6. Remove the bowl from the pan and leave for 10 minutes to rest. Turn the pudding out on a plate, garnish with the chopped stem ginger and serve with thick cream or custard.

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Ingredients

Butter, for greasing
100g shredded suet
75g caster sugar
200g plain flour
1 tsp ground ginger
1 tsp Bicarbonate of soda
1 tbsp black treacle, warmed
1 egg, beaten
50-100ml Milk

To serve:

knob of preserved stem ginger, hopped
thick cream or custard

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