This English pudding is perfectly spiced with ginger and allspice.
Yield: serves 6
- 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 cups 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
- pinches salt
- Butter for greasing pan and foil
- 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.
- 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.