Bachelor’s Pudding

Ingredients

• 2 oz. breadcrumbs
• 2 oz. suet
• 2 oz. sugar
• 1 teaspoonful baking powder
• 2 oz. flour
• 2 oz. Valencia raisins
• 1 egg
• 1 teaspoon fill ground ginger

Method

1. 1

   Mix flour, baking powder, ginger and crumbs together.

2. 2

   Add suet and sugar.

3. 3

   Stone and cut the raisins.

4. 4

   Beat egg and add three or four tablespoonsful of milk.

5. 5

   Stir quickly into the pudding.

6. 6

   Pour into a well-greased mould and steam for two hours.

Nutrition per serving

As published

This recipe was extracted from Berridge House recipe book (1910), page 46. The excerpt below is the record exactly as published.

Bachelor’s Pudding 2 oz. breadcrumbs, 2 oz. suet, 2 oz. sugar, ■l teaspoonful baking powder, 2 oz. flour, 2 oz. Valencia raisins, i egg, -1 teaspoon fill ground ginger. Method. — Mix the flour, baking powder, ginger and crumbs together. Add suet and sugar. Stone and cut across the raisins. Put into the bowl with the other ingredients. Beat up egg and either three or four tablespoonsful of milk. Stir quickly into the pudding. Have ready a well-greased mould. Sprinkle with brown sugar. Pour in the pudding quickly. Cover with greased paper. Set at once in a pan of boiling water. Steam two hours. Orange Jelly f- oz. gelatine soaked in thin rind of 3 oranges, pint water, \ pint orange-juice and 3 oz. loaf sugar, the juice of 2 lemons. Method. — Put orange rind, sugar, water and gelatine into a lined pan. Simmer ten minutes. Remove all scum as it rises. Put in strained orange and lemon-juice, and when nearly set pour into a wet mould. SUPPLEMENTAR V RECIPES 137 Yorkshire Sandwich Cake 1 egg

Cook this with the app: pantry check, scaling, and the assistant.