Gingerbread Pudding

Ingredients

• 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 bicarbonate of soda
• One tablespoonful syrup
• Three-quarters of a gill milk

Method

1. 1

   Sieve the flour into a bowl; shred and chop the suet finely.

2. 2

   Mix all the dry ingredients.

3. 3

   Beat up the eggs, add the syrup and milk, and stir into the dry ingredients.

4. 4

   Pour the mixture into a greased bowl; cover with a greased paper.

5. 5

   Put the bowl into a stewpan with enough boiling water to come halfway up the bowl, and steam one and a half hours.

6. 6

   Turn the pudding onto a hot dish, and pour round sweet melted-butter sauce.

Nutrition per serving

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.

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

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