100g self-raising flour
2 rounded tsp ground ginger
1tsp mixed spice
1 rounded tsp bicarbonate of soda
100g suet
100g fresh breadcrumbs
165g jar preserved stem ginger
Scant 200ml milk
50g golden syrup
75g treacle (or molasses)
1 large egg
Softened butter, for greasing


Sift the flour into a mixing bowl with the spices and bicarbonate of soda. Add the suet and breadcrumbs and mix well. Coarsely chop the stem ginger, including its syrup, in the bowl of a food processor.

Warm the milk with half the mass of chopped stem ginger, the golden syrup, the treacle or molasses and a pinch of salt. Beat into the dry ingredients, with the egg, until sloppy and just dropping off the spoon.

Generously grease a one-litre pudding basin with butter and put the remaining half of the chopped ginger mass in the bottom.

Pour in the pudding mixture, cover with buttered and pleated kitchen foil, tie round with string and steam for two hours. Turn out on to a dish and serve with cold thick cream or custard.