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Ginger Pudding

Take a quarter of a pound of beef suet, trim off all the skin and chop fine, then put it into a basin and mix in half a pound of flour, one teaspoonful of ground ginger and one saltspoonful of salt. Mix these ingredients well, then stir in a teacupful each of milk and treacle, and one beaten egg. Butter thick the interior of a pudding basin, turn the mixture into it and cover with a sheet of buttered paper, tying it round the rim of the basin. Put the basin into a saucepan of boiling water to three-quarters its height, and steam for two hours, taking care that the water does not enter the basin. Turn the pudding out onto a hot dish when cooked.