6 tablespoons treacle, lightly warmed
2 cups flour
¼ cup brown sugar
2½ teaspoons ground ginger
100 grams butter, chilled and diced
1 teaspoon baking soda
¾ cup milk
2 eggs

serves 8. Preparation time 15 minutes. Cooking time 3–4 hours, high only
Treacle is one step darker than golden syrup. Its molasses-like flavour gives this steamed pud a rich flavour. Serve with a rum-flavoured custard or whipped cream for a fabulous winter pudding.

Turn the slow cooker on to low to prewarm while gathering and preparing the ingredients. Place an upturned saucer into the base of the slow cooker, this will act as a trivet. Lightly grease an 8-cup capacity pudding basin.

Pour 2 tablespoons of the treacle into the base of the pudding basin and set aside. Into a large mixing bowl sift the flour, brown sugar and ginger. Rub in the butter until the mixture resembles breadcrumbs, and make a well in the centre.

In a jug, beat together the baking soda, milk and eggs.

Pour into the well and gradually stir together. Stir in the remaining treacle towards the end. Do not overmix as the pudding will peak when it cooks.

Turn the soft cake mixture into the prepared pudding bowl. Lightly grease one sheet of baking paper and make a pleat across the centre. This will allow space for the pudding to rise. Place on top of the pudding bowl.

Secure with string. Make a pleat in a piece of foil and place on top of the baking paper. Secure with string.

Sit the pudding on top of the saucer. Pour 2 cups of boiling water into the slow cooker. The water should come about halfway up the sides of the bowl. Cover with the lid.

Cook on high for 3–4 hours.

Remove carefully from the slow cooker and remove the foil and baking paper. Check to see if the pudding is cooked. If not, quickly recover with the baking paper and foil and return to the slow cooker for a further 30minutes or until cooked.

Turn out onto a plate to serve. Leftovers are great the next day, pan-fried in a knob of butter and served with ice cream.