Baked Treacle Pudding
From The book of plain cooking, 1904
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 43. The excerpt below is the record exactly as published.
Baked Treacle Pudding Make a good dripping or lard crust, and place a layer in a well-greased tin, to which add some golden syrup. Fill the tin with alternate layers of crust and syrup, then cover with crust, and bake slowly. A little powdered ginger
Cook this with the app: pantry check, scaling, and the assistant.