Ginger Pudding.

Four ozs. breadcrumbs, 4 ozs. shredded suet, 4 ozs. flour, pinch of salt, 4 ozs. crystallised ginger, ½ teaspoonful ground ginger, 1 egg, milk to mix, 2 teaspoonsful baking powder, 3 ozs. sugar.

Sieve the flour, salt, baking powder and ground ginger, into a basin. Add the suet, ginger (cut up small), sugar and breadcrumbs. Make a well in the centre, mix in the beaten egg and add just sufficient milk to make a fairly soft mixture. Pour into a well-greased pudding basin, flour a pudding cloth and tie securely over the top of the basin. Boil for 1 3/4 hours. Decorate the top of the pudding with preserved ginger and angelica.