Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  self-raising flour
  4             ounces  soft brown sugar
     1/2      teaspoon  bicarbonate of soda
  1                     dessertspoon ground ginger
     1/2      teaspoon  ground cinnamon
  1                     /  pint          milk
  4             ounces  butter
  4        tablespoons  black treacle
  2                     eggs

Preparation:

Mix the dry ingredients and pass through a sieve into a pudding basin. In a saucepan, heat the butter, milk and treacle until melted and combined. Beat the eggs into the dry ingredients until thoroughly mixed and smooth, then beat in the treacle mixture. Use a food processor if you like. Pour into a greased 20cm/8in round deep cake tin and bake in a preheated oven at 170 - 180C / 325 - 350 F / Gas 3 - 4 for about 45 minutes, or until the top springs back when pressed. Cool in the tin and place in an airtight tin for a couple of days to encourage moisture. Or serve hot as a pudding with mounds of clotted cream and stem ginger in syrup.

Nutritional Information:

947 Calories (kcal); 101g Total Fat; (94% calories from fat); 12g Protein; 2g Carbohydrate; 622mg Cholesterol; 1048mg Sodium