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1
Sieve the flour and mix it with the breadcrumbs, brown sugar and spices.
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2
Melt the butter or vegetable fat gently with the treacle.
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3
Mix the breadcrumbs, currants and sultanas.
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4
Beat the egg and milk together and add to the dry ingredients, with the grated carrot and apple - use you hands.
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5
Add more milk if necessary to give a soft mixture which drops easily from the spoon.
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6
Put a square of cotton sheet in the pot of boiling water with an upturned plate on the bottom.
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7
Take out the scalded cloth, spinkle it with flour and put in the dumpling.
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8
Draw up the edges, and tie up firmly with white string, leaving enough room for the pudding to expand.
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9
Lower the dumpling back into the boiling pan.
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10
Keep water topped up.
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11
Bring back to the boil.
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12
Boil steadily but gently for 4 hours.
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13
It can be longer but it shouldn't be less.
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14
Remove the dumpling and dip it staight in and out of cold water.
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15
Unwrap the dumpling on to a serving plate.
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16
The skin will initially be white from the flour.
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17
Put the dumpling on its plate in a very low oven to dry off for 20 minutes, when it will develop a fine, dark glossy skin.
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18
Meanwhile, make the ginger cream.
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19
Beat the wine with the egg yolks over hot water until the mixture is thick, white and fluffy.
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20
Stir in 1/4 pint single cream.
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21
Serve it in a pretty glass jug, with the hot pudding.
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22
The dumpling cuts wonderfully rich and dark.
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23
Leftover slices are delicious fried in butter - lovely with cream for a special tea-time treat.
