Ingredients

Instructions

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.