Bachelor’s pudding

This recipe was first published in Woman’s Weekly in October 1919. It is very easy to make with few ingredients. Tastes utterly delicious.
Serves: 1 man
Prep time: 20 mins
Cooking time: 2 hrs
Total time: 2 hrs 20 mins
Skill level: Easy peasy
Costs:Cheap as chips




    • 60g (2oz) plain flour


    • ½ level tsp baking powder


    • ½ level teaspoon ground ginger


    • 60g (2oz) breadcrumbs


    • 60g (2oz) suet


    • 60g (2oz) caster or demerara sugar


    • 60g (2oz) raisins or sultanas


    • 1 med egg


    • 1-2 tbs milk


    • Custard, to serve


    • 1.25 litre (2 pint) pudding basin, well-buttered and sprinkled with brown sugar, or a smaller bowl would be fine


    • Steamer over a pan of boiling water






    1. Mix the flour, baking powder, ginger and breadcrumbs, stir in the suet and sugar, and then the dried fruit.


    1. Beat the egg with the milk and stir into the dry ingredients quickly.


    1. Spoon the mixture into the basin. Cover with pleated greaseproof paper and tie with string. Put into the steamer (or on a saucer in a pan of water) and steam for 2 hrs, topping up with water every 30 mins. Turn out and serve with hot custard.



Nutritional information per portion



fat 62.0g saturates 32.0g calories 1400(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.