Gingerbread Pudding

Ingredients

• 2 oz. lard or butter
• 2 tablespoonfuls brown sugar
• 2 do. golden syrup
• 1 egg
• 1 teacupful milk
• 1 teaspoonful ground ginger
• 8 oz. flour
• 1 teaspoonful baking powder

Method

1. 1

   Work the butter and sugar together, then add the egg beaten well, the ginger, treacle and milk, and then the flour and baking powder.

2. 2

   Steam four hours.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 101. The excerpt below is the record exactly as published.

Gingerbread Pudding-— Ingredients—2 oz. lard or butter, 2 tablespoonfuls brown sugar, 2 do. golden syrup, I egg, 1 teacupful milk, 1 teaspoonful ground ginger, 8 oz. flour, I teaspoonful baking powder. Work the butter and sugar together, then add the egg beaten well, the ginger, treacle and milk, and then the flour and baking powder. Steam four hours. ~——. 608, Ginger Pudding—Ingredients—g oz. of flour, 5 oz. of suet, § oz, of sugar, I large tablespoonful of grated ginger. Chop the suet finely. Add tothe flour sugar and ginger ; mix well. Butter a mould and put the ingredients in perfectly dry. Cover securely with a cloth and boil three hours. To be eaten with sweet sauce. 609. Orange Pudding (1)—Ingredients—Puff paste, % lb. of butter, 9 eggs, 1 Seville orange, % lb. of white sugar, a teaspoonful of orange flower water, 2 teaspoonfuls of rose water, 4 pt. of cream, 1 hard biscuit. ‘ Make some puff paste and lay it thin in a dish and round the rim ready to receive the pudding. Melt the butter, break the eggs and add them (the yolks of all, the whites of five) well beaten, to the melted butter. Shake well together, then grate the yellow part of the rind of the orange, add the sugar finely sifted ; mix all well together, add the orange-flower water and rose water and cream; grate into the mixture a hard biscuit; mix all the ingredients thoroughly, pour into the dish lined with paste, and bake very carefully as long as you would a custard pudding. : 610. Orange Pudding (z2)—Ingredients—The rind of 1 Seville 6 oz. fresh butter, 6 oz. of white sugar, 6 eggs, I apple, puff paste, Grate the rind and mix with the butter and sugar, adding by degrees the eggs well beaten ; scrape a raw apple and mix with the rest ; line the bottom and sides of a dish with paste, pour in the orange mixture, and lay over it crossbars of paste. It will take half an hour to bake. | 611. Orange Pudding (3)—Ingredients—z2 Seville oranges, 1 sweet orange, 6 eggs, 4 lb. of white sugar, % lb. of butter, puff paste. Boil the oranges, changing the water four times to remove all bitterness. When they are quite tender take them out, cut them in halves and remove the seeds and inward skins and stringy portions. Beat the rinds and juice in a stone mortar, squeeze in the juice of a sweet orange through a sieve, beat L / 180 THe Domrnton Cook Book. —- + up the yolks of six eggs and whites of three, and half a pound of white sifted sugar. Mz4x all well together, and stir in the melted butter. Bake in a dish lined and ornamented wit puff paste in not too quick an oven. x2. Shropshire Pudding—Ingredients—¥ Ib. of suet, % Ib. of bread-crumbs, I lemon, juice and rind, 1 nutmeg, % Ib. of sugar, § eggs. Boil three hours and serve with sweet sauce. 613. Lemon Pudding (1)—Ingredients—2 eggs, 2 cupfuls of sugar, 4 tablespoonfuls of corn starch, 2 lemons, butter. Beat the yolks of the eggs light, add the sugar; dissolve the corn starch in a little cold water, stir into it two tea- cupfuls of boiling water; put in the juice of the lemons, with some of the grated peel. Mix all together with a tea- spoonful of butter. Bake about fifteen minutes. When done spread over the top the beaten whites of the eggs and brown. 614. Lemon Pudding (2)—Ingredients—3{ of lb. of bread-crumbs, I qt. of milk, 3 oz. of butter, 1 lemon, 4 oz. of white sugar, 4 eggs, paste. Place the milk in a stewpan and bring to a boil; add the butter and when melted pour over the bread-crumbs. Mince the lemon peel and with the sugar add to the other ingredients. Well whisk the eggs, beat the whole for a few minutes. Linea pie dish with paste and pour the mixture in. Bake for nearly an hour. 615. Favorite Pudding —lIngredients—3 eggs, flavoring, grated rind and juice of a lemon, % teaspoonful of grated nutmeg, 1 cup of grated bread-crumbs, I cup of finely chopped apples, 1 cup of Eng- lish currants and 1 4 cups of sugar, Beat the eggs very lightly, flavor; to this add the bread- crumbs and remaining ingredients. Stir thoroughly ; then put in a buttered pudding dish and boil at least two and a half hours. Serve with any good sauce. 616. Marmalade Pudding —Ingredients—2 oz. of lard or butter, 2 tablespoonfuls of brown, sugar, 4 oz. of marmalade, 1 egg

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