Gingerbread Pudding

Ingredients

• ½ lb. of flour
• ½ lb. of suet
• ½ lb. of bread crumbs
• 5 lb. of sugar
• 1 oz. of ground ginger

Method

1. 1

   Mix all together with treacle and a little water, boil four hours.

2. 2

   It can be boiled or baked; if the latter, mix thinner.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 28. The excerpt below is the record exactly as published.

Gingerbread Pudding. ! For Eight Persons. — ^ lb. of flour ; f lb. of suet ; J lb. " bread crumbs ; 5 lb. of sugar ; 1 oz. of ground ginger. ! Mix all together with treacle and a little water, ■oil four hours. It can be boiled or baked ; if the rtter, mix thinner. Excellent German Pudding. IFor Eight Persons. — f lb. of pea-flour ; 6 eggs ; j lb. : sugar ; ^ oz. of sweet almonds ; 2 bitter almonds ; a imon. ' Half a pound of pea-flour mixed with the yolks of -\x eggs for half an hour, a quarter of a pound of .ugar, half an oimce of sweet almonds, one or two rtter almonds, the grated rind of half a lemon ; add, laally, the stiff snow of six eggs. Boil the -whole for 1 1 horn’ in a well-buttered tin. Sultana Pudding. IFor Eight Persons. — ^ lb. of sultana raisins ; J lb. of suet ; nireakfast-cupful of bread crumbs ; 2 tablespoonfuls of flour ; Utablespoonfuls of sugar ; 2 well-beaten eggs ; ^ pint of idk ; 1 teaspoonful of ginger ; § saltspoonful of nutmeg ; 1 Mespoonful of brandy. !Mix together half a pound of sultana raisins, half ; poimd of finely chopped suet, a large cupful of 66 SAVOURIES AND SWEETS. bread crumbs, two tablespoonfuls of flour, two table- spoonfuls of sugar, two well-beaten eggs, half a pint of milk, a teaspoonful of ground ginger, a very little nutmeg, a tablespoonful of brandy. Boil in a buttered mould five bours, witb a floured cloth tied over the top. Green or Unripe Fruit Tarts. Fou Six Persons. — 1 quart of fruit ; | lb. of sugar ; enough puff paste to cover a pie dish ; 1 oz. of castor sugar. If green or unripe fruit is used for tarts, it should be flrst stewed with half its weight of sugar and a little water, and then poured with its syrup into a pie dish and covered with puff paste. Castor sugar should always be sifted over a fruit tart before send- ing it to table. Canadian Cherry Pie. For Five Persons. — 1 quart of cherries ; 1 handful of flour ; f pint of molasses. Stone your cherries, lay some paste in a deep dish, add your fruit; fill the dish with molasses, over which sprinkle a handful of flour. Cover with a rich pufl paste and bake half an hour. Rice Cream. For Eight Persons. — J lb. of rice ; 1 pint of new milk ; 1 lemon ; 1 oz. of gelatine ; J pint of cream ; J lb. of sifted sugar. Let a quarter of a poimd of rice simmer in a pint of new milk till it is reduced to a smooth mash, flavour with lemon. Soak one ounce of gelatine in SAVOURIES AND SWEETS. 67 11 basin -\vitb some warm water for about half an 1 .lour, add to the rice, and let it boil for a few minutes, istirring well. Turn into a basin to get cold. Whip liialf a pint of cream to a stiff froth, add quarter of a I qound of sifted sugar to it. When the rice is cold otir in the cream. Put into a mould and let it i'diffen. Orange Jelly. For Five Persons. — 6 oranges ; f oz. of gelatine ; ^ lb. :f»f sugar (about) ; 1 lemon. Take six oranges, grate the skins, mix the grated >jeel with the juice and pour through a sieve. Dissolve Ihree-quarters of an ounce of gelatine, and mix up ?2nough powdered sugar to sweeten the mixture. ?5queeze in the juice of a lemon. Let it boil, stirring tt well all the time. Pour into a china mould. Snowdon Pudding. For Five Persons. — j lb. of suet

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