6 oz self-raising flour

3 oz finely shredded suet

1 oz sugar

The grated rind and strained juice of 1 lemon

1 egg

1 oz of fine bread crumbs

4 level tablespoonfuls of golden syrup

Mix together the flour, suet, crumbs, sugar and lemon rind. Beat the egg, add to it the lemon juice and 2 tablespoons of the syrup. Stir into the dry ingredients and mix to a soft dough. Grease a pudding basin, put the remaining 2 tablespoons of syrup into the bottom, and put in the pudding mixture. Cover the top of the basin with 2 layers of greaseproof paper and tie down securely. Steam for two and a half hours. Serve with hot custard.

Just the stuff to go with treacle sponge. This was proper ice cream that had taste and calories!!