Layer Pudding

Ingredients

• Make a light suet crust.
• Place a round of paste at the bottom of the tin.
• Spread a layer of jam.
• then a layer of crust.
• then of jam.

Method

1. 1

   Make a light suet crust.

2. 2

   Roll out thin.

3. 3

   Cut it in rounds the size of a cake tin.

4. 4

   Place a round of paste at the bottom of the tin.

5. 5

   Put a strip round the edges.

6. 6

   Spread a layer of jam, then a layer of crust, then of jam, and so on.

7. 7

   Boil two hours and a half.

As published

This recipe was extracted from Berridge House recipe book (1910), page 45. The excerpt below is the record exactly as published.

Layer Pudding Make a light suet crust. Roll out thin. Cut it in rounds the size of a cake tin, in which later the pudding will be boiled. Place a round of paste at the bottom of the tin. Put a strip round the edges. Spread a layer of jam, then a layer of crust, then of jam

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