Glenloch Pudding

Ingredients

• 2 table-sps. small tapi- oca or sago
• 1 cupful water
• 1 cupful milk
• 1 cupful bread-crumbs
• 1 cupful suet
• 2 eggs.
• 1 cupful flour
• 2 table-sps. sugar
• Flavouring.
• A few raisins.

Method

1. 1

   Put the tapioca or sago into a saucepan with the water and allow it to soak.

2. 2

   Then cook it until quite clear, adding the milk.

3. 3

   Meanwhile mix in a basin the bread-crumbs, suet finely chopped, flour and sugar.

4. 4

   When the sago or tapioca is cooked and thick, add it to this mixture along with the eggs well beaten.

5. 5

   Mix well and add flavouring to taste.

6. 6

   Pour all into a mould or basin that has been greased, floured, and decorated with a few raisins, and steam steadily until thoroughly cooked.

7. 7

   Turn out and serve with jam or wine sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 647. The excerpt below is the record exactly as published.

Glenloch Pudding 2 table-sps. small tapi- oca or sago. 1 cupful water. 1 cupful milk. 1 cupful bread-crumbs. 1 cupful suet. 2 eggs. 1 cupful flour. 2 table-sps. sugar. Flavouring. A few raisins.

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