Butter a 1.2-litre pudding basin. Set aside.

Sieve the flour, sugar, baking powder, baking soda, and salt into a large bowl.

Add the fresh breadcrumbs, ginger, cinnamon, and allspice and stir everything together.

Wrap the end of the frozen butter in the butter wrapper and, holding it by the paper end, coarsely grate the butter into the dry ingredients. Unwrap and discard the foil to grate the last piece. Fold everything together so the butter is evenly distributed.

Mix in the fresh ginger, eggs, treacle and milk. Spoon into the pudding basin, leaving a small gap for the sponge to rise, and cover with a disc of parchment.

Seal the pudding basin with a layer of foil, sealed tightly around the basin, and tie with string. Set on top of the trivet, cover with a lid, and steam for roughly 2hrs 30 minutes, topping up with water so it doesn’t boil dry. check out my post about 'how to steam pudding' for more detailed, step by step instruction

Once cooked, gently tip the sponge pudding out of its basin and onto a serving plate. Pour over the Spiced Rum Caramel Sauce and serve hot with thick cream or vanilla ice cream.