Ginger Bread Pudding (4th October 1898)

2 tbsp Bread crumbs

(or 4 tbsp Flour)

2 ozes (ditto) Flour

1/2 tsp Baking powder

Pinch of salt

1/2 tsp Ground ginger

2 tbsp Chopped suet

1 1/2 tbsp Brown sugar

About 4 tbsp Milk

1 1/2 tbsp Black treacle

Method

Mix together the dry things.

Make a hole in centre and pour

in treacle, milk, egg.

Mix all well together.

Steaming a pudding is much

lighter than boiling.  It has

more room to rise and swell

Add pinch of salt to

boiling water when

boiling puddings.

[BCW]