1 3/4 cup (200 g) plain flour (All purpose)
1 tsp ground ginger
a pinch of salt
1 tsp Bicarbonate of soda (Baking soda)
100 g shredded suet
1/3 cup (65 g) caster sugar (superfine granulated)
1 tbsp black treacle (molasses)
1 egg
1/3 - 1/2 (us) cup (75 - 100 ml) milk
fat for greasing
1 tsp ground ginger
a pinch of salt
1 tsp Bicarbonate of soda (Baking soda)
100 g shredded suet
1/3 cup (65 g) caster sugar (superfine granulated)
1 tbsp black treacle (molasses)
1 egg
1/3 - 1/2 (us) cup (75 - 100 ml) milk
fat for greasing
method
1. Sift together into a bowl the flour, ginger, salt, and soda. Add the suet and sugar.
2. Beat together the treacle, egg, and about 50 ml milk.
3. Stir into the dry ingredients, adding more milk if required, to give a soft dropping consistency.
4. Put into a greased 1 litre basin, cover with greased paper or foil and steam for 1 1/2 - 2 hours.
5. Serve from the basin, or leave at room temperature for 5-10 minutes to firm up, then turn out.
Serve with warmed golden syrup
2. Beat together the treacle, egg, and about 50 ml milk.
3. Stir into the dry ingredients, adding more milk if required, to give a soft dropping consistency.
4. Put into a greased 1 litre basin, cover with greased paper or foil and steam for 1 1/2 - 2 hours.
5. Serve from the basin, or leave at room temperature for 5-10 minutes to firm up, then turn out.
Serve with warmed golden syrup
serving amount
serves 6
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