Ginger Pudding

Ingredients

• 1 lb. cake crumbs
• 0.5 pint milk
• 2 eggs
• 0.5 teaspoonful ground ginger
• 1 tablespoonful sugar

Method

1. 1

   Make the crumbs by rubbing any pieces of stale cake through a wire sieve.

2. 2

   Beat up the eggs, add the milk and sugar, and pour over the crumbs.

3. 3

   Stir in the ginger, and allow all to stand for twenty minutes.

4. 4

   Then put the mixture into a well greased mould, cover, and steam for two hours.

5. 5

   Serve with sweet sauce.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 67. The excerpt below is the record exactly as published.

1 lb. cake crumbs £ pint milk 2 eggs GINGER PUDDING. £ teaspoonful ground ginger 1 tablespoonful sugar Make the crumbs by rubbing any pieces of stale cake through a wire sieve. Beat up the eggs, add the milk and sugar, and pour over the crumbs. Stir in the ginger, and allow all to stand for twenty minutes. Then put the mixture into a well greased mould, cover, and steam for two hours. Serve with sweet sauce. ORANGE PUDDING. £ lb. white bread 1 large orange 1 egg 1 dessertspoonful of dessicated cocoanut 2 ozs. sugar 1 teaspoonful lemon juice i oz. butter \ pint milk Cut the bread into dice and put it into a bowl with the butter, sugar, and cocoanut, add the grated rind of the orange. Boil the milk, pour it over the bread, &c., and allow to soak and cool. When cool, add the lemon juice and juice of the orange. Beat up the egg and stir it into the mixture. Pour the mixture into a buttered pie dish and bake in a moderate oven for thirty minutes. Serve at once. MANCHESTER PUDDING. £ lb. short paste i lb. jam 1 pint milk 4 ozs. bread crumbs 2 eggs

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