Ingredients - serves 6
4oz (115g) plain flour | 2 large eggs |
½ teaspoon ground mixed spice | 2 pints (1.1litre) full cream milk |
¼ teaspoon freshly grated nutmeg | 1oz (25g) butter |
4oz (115g) black treacle | 3 fluid ounces (75ml) cold water |
Method
- Pre-heat the oven to 180°C/350°F/Gas Mark 4 and butter a deep baking dish. (I used a 9½inch x 7inch x 3inch deep earthenware dish.)
- Sift the flour and spices into a mixing bowl and stir in the treacle.
- Beat the eggs with a little of the milk and beat into the mixture.
- Heat the rest of the milk in a pan until boiling and pour into the flour mixture, stirring well.
- Turn the mixture into the prepared dish and dot with the butter.
- Pour the cold water into the middle of the dish but do not stir it in.
- Bake for one hour, or until the pudding has separated into a jelly at the base and a custard on the top.
Allow to cool for at least 10 mins before serving. The mixture will set more as it cools.