Jam Pudding

Ingredients

• lb. flour
• I ij teaspoonfuls baking powder
• 2 ozs. suet
• A pinch of salt
• 1 5 ozs. sugar
• 2 tablespoonfuls jam

Method

1. 1

   Mix flour and suet together, then add sugar and baking powder.

2. 2

   Mix thoroughly and add the jam, and a little milk if necessary.

3. 3

   Boil for 2 hours.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 33. The excerpt below is the record exactly as published.

lb. flour. | i teaspoonful baking powder, i pinch of salt. Stone the raisins and cut in halves. Mince the suet. Mix all the ingredients together. Pour into a buttered mould and steam for 4! hours. Serve with sifted sugar or sweet sauce. A. L. 92 CASTLE PUDDINGS. 3 eggs. I A small pinch of baking powder. Their weight in flour, sugar and butter. | Vanilla essence. Beat butter and sugar to a cream. Add flour and eggs: alternately, powder and essence. Divide the mixture into six small buttered tins or cups and bake in the oven for 20 minutes. Mrs. A. Sinclair, Junr., 9 Eildon Villas, Mount Florida. CANARY PUDDING. \ lb. butter. I £ lb. flour. I lb. sugar. | 2 eggs. i teaspoonful of baking powder. Beat to a cream the butter and sugar. Add flour, eggs, and powder. Put the mixture in a buttered pudding basin or mould and steam. Garnish with apricot jam, or pour round the pudding some thin cornflour blancmange. S. R. COCOANUT PUDDING. i lb. suet, chopped fine. I £ lb. sugar, granulated. ^ lb. candied peel, chopped fine. | | lb. desiccated cocoanut. 6 ozs. breadcrumbs. Mix dry ingredients. Add 4 well-beaten eggs. Place in a well- greased mould and boil 2 hours. Turn out and place a quarter of an hour in a hot oven to glaze a little. Mrs. Phillips, 17 N. Claremont Street. 7 CUP PUDDING. 1 teacupful flour. 1 teacupful sugar. 1 teacupful breadcrumbs. 1 teacupful raisins. 1 teacupful currants. 1 teacupful suet. 1 teacupful sweet milk. 2 teaspoonfuls ground cinnamon. £ teaspoonful baking soda. 1 apple. Mix flour, breadcrumbs, sugar, cinnamon, and soda well together in basin. Add all the other dry ingredients, and apple chopped into small pieces. Stir well until well mixed, then add milk, put in buttered bowl or shape, cover with buttered paper, then tie on cloth and steam for 2\ hours. Serve with sweet sauce. Miss Stewart, 33 Bute Terrace, Strathbungo. 93 DUMPLING OR DATE PUDDING. | lb. flour. | lb. breadcrumbs, i oz. mixed spice. J lb. currants. 2 lb. sultana raisins. or % lb. suet. i teaspoonful baking-soda, i teaspoonful baking powder. And f lb. dates. Mix well together and add breakfastcupful buttermilk. Put in a buttered mould and boil 4 hours. Mrs. A. Sinclair, Junr., 9 Eildon Villas, Mount Florida. FAVOURITE PUDDING. | lb. flour. 2 ozs. sugar. 2 ozs. butter. 1 teaspoonful soda. 1 teaspoonful cream of tartar. 2 eggs. Syrup. Milk. Butter a pudding dish and heat it a little, then spread it thickly with syrup. Beat the eggs, add a little milk to them, and mix with the other ingredients. Bake and turn out on to a flat dish. Miss Kershaw. FIG PUDDING. £ lb. figs (finely chopped). I 3 tablespoonfuls of sugar. 5 lb. breadcrumbs. A little nutmeg 6 ozs. suet. I a eggs. Some milk if necessary. Cut two figs in small pieces, and line the bottom of a greased mould. Pour in the mixture and steam for 3 hours. Serve with sweet sauce. Miss Barnett, Crosshill. FIG PUDDING. \ lb. figs. ^ lb. suet. 1 lb. apples. 2 ozs. flour. 6 ozs. sugar. 6 ozs. breadcrumbs. 2 eggs. 1 teaspoonful treacle. $ teaspoonful nutmeg. A little milk. Chop the figs, suet, and apples. Mix them with the other in- gredients. Pour into a mould and steam for 3 hours. Serve with sweet sauce, with two of the figs added to it. Walter Hubbard BAKER, CONFECTIONER, &c., HILLHEAD, PARTICK, HYNDLAND ® STRATHBUNGO, GLASGOW, jfc> r HUBBARD’S WEDDING CAKES In all Sizes# made to Order on the Shortest Notice. HUBBARD’S RUSKS . Have now a very Large Sale, and are in dally use all over the Globe. Made in Three Varieties Slightly Sweetened (the Original Recipe of i848). Unsweet- ened and Entire Wheaten. PURVEYING To any extent, executed in the most satisfactory manner. $ $ f ALL TABLE REQUISITES ON HIRE. ' FINEST QUALITIES ONLY KEPT. — 95 HER MAJESTY'S PUDDING. 3 sponge cakes. I A little white wine. Some coloured sweetmeats and 4 eggs. fruit. I r pint cream. 2 ozs. pounded almonds. Butter a mould and decorate with sweetmeats of various colours and fruit. Cut the sponge cakes in slices, and place them round the mould. Make a fine custard of the eggs, cream, and almonds. Pour it over and boil for an hour. Mrs. Watson, Helensburgh. JAM PUDDBNQ. \ lb. flour. I ij teaspoonfuls baking powder. 2 ozs. suet. A pinch of salt. 1 5 ozs. sugar. | 2 tablespoonfuls jam

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