Instructions: Put a pan halffilled with water with a steamer above it on to boil. The water must be boiling before the pudding is put on.

Sieve the flour ginger and sugar into a bowl and stir in the suet.

Add enough cold water to bind to a soft but not sticky dough.

Knead very lightly until smooth.

Turn on to a lightly floured work surface and roll to a rectangle 20.5 by 30.5 cm (8 by 12 in).

Spread evenly with the marmalade leaving a 1 cm (1/2 in) border all round.

Brush the edges with milk and roll up evenly starting from one short side.

Transfer the roll to the greased foil and wrap the roll up loosely to allow for expansion.

Seal the ends and edges well.

Put the roll in the steamer cover with a lid and steam for 1 1/2 to 2 hours.

Remove from the foil sprinkle with caster sugar and serve with custard or marmalade sauce.

Serves 6

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