A spicy sponge to warm up a dull day. Sweet and rich with a hint of rum.
Ingredients
- 130g of self-raising flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground ginger
- Pinch of nutmeg
- Pinch of ground cloves
- 1 tsp cinnamon
- 180g vegetable suet
- 120g freshly whizzed up breadcrumbs
- 2 large free-range eggs
- 100ml milk
- 230g treacle
- 100g light brown muscovado sugar
- 150g stem ginger, finely chopped
- Optional - 50ml spiced rum
- 130g of self-raising flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground ginger
- Pinch of nutmeg
- Pinch of ground cloves
- 1 tsp cinnamon
- 180g vegetable suet
- 120g freshly whizzed up breadcrumbs
- 2 large free-range eggs
- 100ml milk
- 230g treacle
- 100g light brown muscovado sugar
- 150g stem ginger, finely chopped
- Optional – 50ml spiced rum
In a mixing bowl, combine the flour, spices, suet and breadcrumbs. In another bowl, combine the eggs, milk, treacle, sugar, ginger and rum and give it a whisk. Combine the two mixtures and put in a greased heat-proof bowl. Top with a circle of buttered greaseproof paper and then come tin foil, wrapping it tightly with string or a heat-proof plate on top. Make sure those edges are secured down.
Put the bowl into a large saucepan and fill with boiling water about three quarters of the way up. With the lid on, simmer for about 3 hours, checking the water level occasionally. Your pudding will puff up and be beautifully light, moist and spongy – ready for you to slather on some custard.