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Ingredients

150 gm self raising flour
1 tsp mixed spice
pinch of salt
75 gm suet
50 gm brown sugar
1 pc lemon
1 pc egg
125 ml milk
50 ml treacle
150 gm dates (pitted)

Method

• Prepare the pudding bowl by rubbing extra butter all around the sides and bottom, lightly sprinkle with some castor sugar

• Repeat with the lid or use a double layer of tin foil

• Set aside until required

• Sieve the flour, mixed spice and salt together

• Mix in the grated suet, sugar and grated lemon zest

• Mix to a medium dough with the egg and milk

• Stir through the dates

• Pour just over half of the treacle in the bottom of the prepared bowl

• Put dough on top

• Pour the mixture into the prepared pudding basin and place on the cover

• Wrap in clingfilm to ensure a good seal from the steam

• Steam for approximately 1 1/2 - 2 hours

• Remove and allow to cool for 5 minutes

• Remove clingfilm and lid

• Run the tip of a small knife around the edges to loosen the pudding

• Invert onto a plate and allow to sit for a few minutes, gravity should do the rest

• Serve with the remaining treacle warmed with the juice from the lemon

Enjoy and bon appetit . . . . .