GINGER PUDDING
- 4 ozs. (4 heaping tablespoonfuls) preserved ginger
- 4 heaping tablespoonfuls chopped suet
- 4 ozs. (4 heaping tablespoonfuls) sugar
- 2 tablespoonfuls ginger syrup
- Pinch salt
- ¼ teaspoonful grated nutmeg
- 3 eggs
- 1 heaping teaspoonful baking powder
- ¾ pint (1½ cups) milk
- 4 ozs. (4 heaping tablespoonfuls) flour
- 4 ozs. (1 cup) bread crumbs or cake crumbs
- Ginger sauce
Chop the ginger and the suet and put them into a basin; then add the eggs well beaten and all the other ingredients. Mix together thoroughly, pour into a well-buttered casserole, cover with the lid or a buttered paper, and steam for two and a half hours.
Serve with ginger sauce.
The sauce may be made as follows: Beat up the whites of two eggs to a stiff froth, add half a cupful of whipped cream, one tablespoonful of finely chopped ginger, and enough of the syrup to give it a strong flavor.