Rolled Treacle Pudding

Ingredients

• 1 lb suet crust
• ½ lb treacle
• 1 teaspoon grated ginger

Directions

1. Make a suet crust using 1 lb of flour.

2. Roll out the crust to ½ inch thick.

3. Spread the treacle evenly over the crust, leaving a small margin at the edges.

4. Close the ends and tie the pudding in a floured cloth.

5. Plunge it into boiling water and boil for 2 hours.