Treacle pudding | The Cook and the Curator | Sydney Living Museums

Ingredients

• 1 cup flour
• 1 teaspoon bicarbonate of soda
• 1 tablespoon ground ginger
• 2 heaped tablespoons brown sugar
• 1/2 teaspoon salt (*omit if using salted butter)
• 40g unsalted butter
• 40ml treacle
• 1 cup milk
• 1/2 teaspoon butter, extra to grease the pudding bowl