Treacle dumpling

Serves 6-8

• 210g black treacle
• 100g golden syrup
• 125g suet
• 125g self-raising flour
• 125g soft, fresh white breadcrumbs
• 0.5 tsp baking powder
• 0.5 tsp bicarbonate of soda
• 1 pinch salt
• 125g milk
• 1 egg
• 2 tsp ground mace
• 2 tsp ground cinnamon
• 1 Lightly butter

Step 1
Here they are stirred into a bowl along with the treacle and golden syrup, then spices are added along with eggs and milk to lighten the batter.

Step 2
Bring on the steam age, say I.

Step 3
Cut a disc of greaseproof paper to sit on the bottom, then add the 2 tbsp of treacle.

Step 4
Put a pan, with a close-fitting lid, one-quarter full with water, on a medium heat.

Step 5
Put a small plate on the bottom of the pan beneath the water level and cover.

Step 6
Reduce to a simmer.

Step 7
To a mixing bowl, add the 210g of treacle, the golden syrup and the rest of the ingredients.

Step 8
Stir well into a fine batter, then pour into the prepared pudding basin.

Step 9
Seal with a tight-fitting lid or with greaseproof paper and tin foil tied securely with string.

Step 10
Carefully put the basin on the plate in the pan of simmering water.

Step 11
The water should come halfway up the side of the basin.

Step 12
Cover and simmer for three hours.

Step 13
Check the water occasionally and top up if required.

Step 14
Once ready, the pudding will sit happily.

Step 15
Should it need to be reheated, 30-45 minutes back in the pan upon a plate will do the trick.

Step 16
Serve with cream or custard – both are good here, and together they are very good.