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225 g/8 oz/2 cups plain (all-purpose) flour
A pinch of salt
5 ml/1 tsp ground ginger
75 g/3 oz/0.75 cup shredded (chopped) suet
50 g/2 oz/0.25 cup caster (superfine) sugar
100 g/4 oz golden (light corn) syrup, warmed
1 egg, beaten
A pinch of bicarbonate of soda (baking soda)
45 ml/3 tbsp warm milk
45 ml/3 tbsp golden (light corn) syrup
Custard Sauce, to serve
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Method :
Mix together the flour, salt, ginger, suet and sugar. Mix together the
syrup and egg and use to bind the dry ingredients. Dissolve the
bicarbonate of soda in the milk and mix in to give a dropping consistency.
Spoon the extra syrup into a greased 1.2 liter/2 pt/5 cup pudding basin,
then spoon in the mixture and cover with pleated greaseproof (waxed)
paper. Place in a large saucepan and add enough boiling water to come
half-way up the side of the basin. Cover and steam for 2 hours, topping up
with boiling water as necessary, until springy to the touch. Turn out on
to a serving plate and serve with Custard Sauce. |