Steamed Treacle Pudding

Steamed puddings are one of my favourite thing about the winter months.
This one in particular was made using vegetable suet instead of a standard sponge mix and has left the pleasantly stuffed sensation that all good Winter puddings should.
I didn't work from a specific recipe (so it may need a bit of development) and the result was quite heavy and stodgy but that was kind of what I was aiming for.

Here's what I used (approximately):

1 duck egg (75g)
self raising flour (80g)
Veg suet (80g)
Caster sugar (50g)
1 Slice of brown bread (crumbed)
Golden Syrup (1dsp) + Extra for the bowl
black treacle (2 tsp)
Mace/nutmeg
Milk

And what I did:

Mixed the dry ingredients together including bread crumbs. Broke the egg directly in to the mix and beat in with a fork then added the Golden Syrup and a couple of teaspoons of treacle and added some milk to loosen the mix. I put a dessert spoonful(ish) of syrup in a small pudding bowl, filled two thirds full and covered with pleated foil and steamed for a bit less than an hour. Frankly I think this may have been a bit longer than necessary.
This should make about two individual and gloriously stodgy puddings.
I had cream with mine mostly because I had some left over from the potato gratin.