Dolly’s ginger pudding | The Cook and the Curator | Sydney Living Museums

Ingredients

• 280g flour
• 110g brown sugar
• 1 teaspoon ground ginger (or more, to taste)
• 110g cold butter, chopped into small cubes
• 2 tablespoons treacle
• 200ml milk
• 1/2 teaspoon bicarbonate of soda
• 1 egg, beaten ((optional, not in the original recipe, but makes a lighter pudding))
• treacle sauce, ice cream or custard, to serve