SERVES 6

This English pudding is perfectly spiced with ginger and allspice.

3/4 cup flour
2 tsp. ground ginger
1 tsp. ground allspice
1 tsp. baking powder
1 tsp. baking soda
3 1/2 oz. suet, minced
1 1/4 cup fresh bread crumbs
1 cup milk
3 tbsp. Lyle's Golden Syrup
1/4 cup treacle or molasses
2/3 cup preserved stem ginger, diced
3 tbsp. preserved-ginger syrup
Pinch of salt
Butter for greasing pan and foil

1. Sift flour, ginger, allspice, baking powder, and baking soda into a medium mixing bowl. Add suet and bread crumbs; mix well. Combine milk, golden syrup, treacle, half of the ginger and syrup, and salt in a small pan and cook over medium heat until warm. Pour milk mixture into bread-crumb mixture and beat until sloppy and just dropping off the spoon.

2. Generously grease a 4-cup pudding mold with butter; put remaining ginger and syrup in the bottom. Pour in pudding mixture, cover tightly with buttered foil, and place on a rack in the bottom of a large pot. Add enough hot water to come an inch or two up sides of mold. Cover, bring water to a gentle simmer over medium-low heat, and steam pudding for 1 1/2-2 hours, until an inserted toothpick comes out clean. Unmold onto a plate.