Ginger Pudding (2)

Ingredients

• 5 oz. stale Bread
• 2 oz. preserved Ginger
• 3 Eggs
• 3 oz. Sugar
• 1 pint Milk

Method

1. 1

   Beat eggs with sugar; boil milk, pour over; cut bread in small pieces; mix in ginger and tablespoonful ginger syrup.

2. 2

   Pour eggs and milk over.

3. 3

   Soak for 0.5 hour, then steam for 1.5 hours.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 112. The excerpt below is the record exactly as published.

ng;er Pudding; (2). 5 oz. stale Bread, 2 oz. preserved Ginger, 3 Eggs, 3 oz. Sugar, i pint Milk. Beat eggs with sugar ; boil milk, pour over ; cut bread in small pieces ; mix in ginger and tablespoonful ginger syrup. Pour eggs and milk over. Soak ^ hour, then steam 1| hours. Gladstone Pudding;. 1 lb. stewed Prunes, IJ cupful of Suet, 1 cupful of Bread Crumbs, 1 cupful of Flour, 1 Egg, i teaspoonful of Soda. Mix with butter-milk, and boil 2 hours. (Chop and take out the stones of the prunes before mixing with the other ingredients.) Golden Pudding;. 2 Eggs, their weight in Butter and Flour, weight of 1 in Sugar, 2 tablespoon- fuls Raspberry Jam or Marmalade, and as much Baking Soda as will lie on a shilling. Cream the butter, and beat whole together for J hour. Boil 2 hours in buttered mould, and serve with melted red currant jelly. Golden Syrup Pudding;. 6 oz. Flour, 6 oz. Golden Syrup, 4 oz. Suet (chopped fine), 1 Egg, 1 teaspoonful Baking Powder, 2 tablespoonfuls Milk. Mix all well together, butter a basin or mould, and boil 3 hours. Cooked Grain To cook grain wdthout stirring, put the rice or other grain in tin canister (preferable to earthenware, because tin is a good conductor of heat) with a tight-fitting lid. Set in saucepan with boiling water f up tin. Cover, and keep water boiling fast till grain is cooked. If no canister is handy, a mould or cake tin will do, covered with plate or greased paper twisted tightly round. Room must be left for grain to swell, and a little butter will hasten the cooking. Half-pay Pudding;. i lb. Suet, i lb. Flour, ^ lb. Sugar, i lb. mashed Potatoes, i lb. grated Carrot, f lb. Currants, 2 oz. Peel, a little grated Nutmeg, 2 teaspoonfuls Baking Powder, 1 breakfastcupful Milk (heated). Mix, and j)ut in greased basin ; cover with plate, which tie on tightly with pudding cloth. Boil 6 hours, and servo with sauce. May be baked in little moulds, and served with sifted sugar over. Without ex^iggerating, it may be said that this pudding is equal in nutriment to 1| lb. beef steak. TRIED F AV on RITES COOKERY BOOK. 11? Herefordehire Pudding;. Peel and core 3 or 4 good apples ; mince them fine, and to every i lb. of apple add the same quantity of bread crumbs, and currants picked and washed, J lb. of sugar, and half a nutmeg, grated. Beat up 4 eggs, and mix the whole together. It may be either boiled in a buttered basin or mould, or baked in a dish with paste round the rim. Serve with sweet sauce. Hillwood Pudding*. 1 lb. Prunes, i breakfastcup Bread Crumbs, 1 oz. Demerara Sugar, i tea- spoonful Baking Powder, i teaspoonful ground Ginger, and same of Cinnamon, grated peel of Lemon, 1 breakfastcup Milk, or juice of Prunes and 2 Eggs. Prunes to be well washed and soaked at least 1 hour, and stewed very slowly 15 minutes, with sugar and a little lemon rind in the water they have been soaked in. Stone and chop finely. Mix well with crumbs, &c. Only fill mould two-thirds full. Steam hours. Humble Pudding. 2 lb. Potatoes, mashed, 1 pint Milk

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