Simple Suet Pudding.

I have a number of old recipe books that I love, this recipe for a suet pudding comes from around 1890/1915.
I can't remember how many suet or sponge puddings I've made, but this one caught my eye as the syrup is mixed into the pudding rather than dropped into the bottom of the pudding basin, this is the recipe as it's written in the book....
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Two tablespoonfuls of golden syrup or treacle,
two tablespoonfuls of chopped suet,
six tablespoonfuls of flour,
one and a half teaspoonfuls of baking powder,
one egg.

Mix flour, suet, and baking- powder, and a pinch of salt. Stir in treacle, beaten egg, and a little milk. Place in a greased basin, cover with paper, and steam about two hours.
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I measured the dry ingredients to keep it easy, I didn't add any milk as I thought the mixture was ok and to add any more liquid would make the mixture too wet.
As for the cooking time, well 2 hours seemed way too long to me, hence the 1 hour cooking time which turned out spot on.


This recipe is somewhat of a hybrid pudding, a cross between a suet/sponge pudding, suet puddings are great when hot but get heavy and solid as they get cold, this hybrid came out the basin like a sponge, it had the soft bounce of a sponge.

With not having any syrup or jam as a sauce to cover the pudding a Sultanas and Brandy sauce was made just to finish this pudding off.