Gingerbread Pudding
From Plain cookery recipes, 1908
Recipe appears to be incomplete.
Presented as published in 1908. 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 Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 36. The excerpt below is the record exactly as published.
lf a teaspoonful bicarbon- ate of soda. Two teaspoonfuls ground ginger. One gill syrup. One gill milk. One egg. Sieve the flour and salt; shred and chop the suet finely. Mix all the dry ingredients in a bowl. Beat up the egg, add the milk and syrup to it, and stir the liquid into the dry in- gredients. Grease a pudding-bowl and pour in the mixture, which should fill the bowl about two-thirds full. Cover with a greased paper. Put the pudding into a stewpan with enough boiling water to come half-way up the bowl, and steam for two hours. Turn out the pudding on to a hot dish, and pour round three tablespoonfuls of golden syrup made hot and flavoured with a few drops of lemon juice. Gingerbread Pudding, Three ounces bread crumbs. One and a half ounces flour. Two ounces sugar. Three ounces suet. Two eggs. One teaspoonful of ground ginger. Half a teaspoonful bicarbon- ate of soda. One tablespoonful syrup. Three-quarters of a gill milk
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