An old-fashioned English steamed pud, Treacle sponge pudding is light and fluffy in texture, with a hint of ginger to its flavour. Traditionally, it is served with hot custard.
100 g (4 oz) flour
Pinch of salt
100 g (4 oz) fresh white breadcrumbs
Scant 1 tsp bicarbonate of soda
100 g (4 oz) shredded beef suet
1 tsp spoon ground ginger
50 g (2 oz) soft brown sugar
3 tbsp black treacle
4 tbsp spoons golden syrup
1 egg, beaten
Milk to mix
1. Sift the flour and salt into a mixing bowl. Stir in the breadcrumbs, bicarbonate of soda, suet, ginger and sugar.
2. Warm the treacle and half the golden syrup and stir into the dry ingredients. Stir in the egg and enough milk to make a soft dropping consistency.
3. Grease the inside of a 900 ml (1 1/2 pint) pudding basin and put the remaining 2 tbsp of golden syrup into the bottom.
4. Pour in the pudding mixture and cover the top with greased greaseproof paper or foil. Make a pleat in the centre and tie on with string around the rim.
5. Place the basin in the top of a steamer or double boiler, or in a large pan of gently bubbling water, cover and steam for 1 1/2 to 2 hours, topping up the water level from time to time during cooking.
6. Remove the basin carefully from the pan. Discard the greaseproof paper or foil and turn the pudding out onto a hot serving plate or dish. Serve immediately.
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