Ginger Pudding (Brown)

Ingredients

• Two ounces of Bread-raspings
• One teaspoonful of ground Ginger
• Three ounces of Butter
• The whites of two Eggs
• One ounce of Sugar
• One tablespoonful of Golden Syrup
• Two ounces of candied Lemon peel
• Half a pint of Milk

Method

1. 1

   Make the milk hot and melt the butter and golden syrup in it, and pour over the bread-raspings.

2. 2

   Cover them and let them remain for half an hour.

3. 3

   Now mix in thoroughly the ginger, sugar, and candied lemon.

4. 4

   Beat up the whites of eggs to a stiff froth, and add them to the other ingredients, and mix well together.

5. 5

   Put the mixture in a well-buttered mould and steam for three hours.

6. 6

   Serve sweet white sauce with the pudding.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 58. The excerpt below is the record exactly as published.

Ginger Pudding (Brown). Ingredients. Two ounces of Bread-raspings. One teaspoonful of ground Ginger. Three ounces of Butter. The whites of two Eggs. One ounce of Sugar. One tablespoonful of Golden Syrup. Two ounces of candied Lemon peel. Half a pint of Milk

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