Liverpool Pudding

Ingredients

• 1 lb. breadcrumbs
• 2 oz. currants
• 1 lb. suet
• big tablespoonsful treacle
• 1 lb. flour
• 1 teaspoonful baking powder
• 1 saltspoonful nutmeg
• 2 eggs
• 1/2 teaspoonful salt
• a little milk

Method

1. 1

   Mince the suet finely.

2. 2

   Clean currants.

3. 3

   Rub crumbs through a sieve.

4. 4

   Mix all dry ingredients together.

5. 5

   Beat up eggs.

6. 6

   Add a little milk to them.

7. 7

   Mix well and quickly.

8. 8

   Pour into a greased mould.

9. 9

   Cover with greased paper.

10. 10

    Steam for two hours.

Nutrition per serving

As published

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

Liverpool Pudding lb. breadcrumbs, oz. currants, lb. suet, big tablespoonsful treacle, powder, 2 oz. raw sugar, juice and rind of 1 lemon, | lb. flour, 1 teaspoonful baking 1 saltspoonful nutmeg, 2 eggs, £ teaspoonful salt, a little milk. Method. — Mince the suet finely. Clean cur- rants. Rub crumbs through a sieve. Mix all dry ingredients together. Beat up eggs. Add a little milk to them. Mix well and quickly. Pour into a greased mould. Cover with greased paper. Steam for two hours. Serve with sweet sauce. Method. — Rub butter into flour. Add sugar, baking powder, salt, and enough of beaten egg to make it into a soft dough. Mix with a knife and then with the hand. Turn on to a floured board and knead ; roll a quarter of an inch thick. Cut into rounds. Put jam on one piece ; cover with another. Pinch the edges. Roll into a ball. Fry in hot fat, 350° to 380°. Turn on to paper to drain. Cover with sifted sugar. Berlin Pancakes 6 oz. flour, 2 oz. castor sugar, 2 eggs, powder, flavouring and salt. 2 oz. butter, \ teaspoonful baking SUPPLE ME NEAR Y RECIPES ■35 Rice Cream Beignets 6 oz. butter, 6 oz. castor sugar, 6 eggs, 8 oz. creme de riz, £ oz. ground cinnamon, \ lb. sifted flour, i oz. baking powder, i saltspoonful vanilla, gills milk. Method. — Cream butter. Add creme de riz, sugar and cinnamon. Work about fifteen minutes. Add by degrees the eggs and flour alternately. Flavour with vanilla. Lastly, add milk and baking powder. Put into forcing bag with plain pipe and force it out in portions about the size of a walnut (cutting mixture with a knife). Fry from eight to ten minutes. Lemon Pudding (Baked) Short crust of 6 oz. flour, 3 oz. butter or lard, 1 teaspoonful sugar, \ teaspoonful baking cold water, powder. Mixture 3 oz. butter, 3 oz. sugar, 2 eggs, juice and rind of 2 small 2 oz. of cake or bread- lemons, crumbs, 1 large lemon. Method. — Beat butter and sugar to a cream. Add beaten eggs, grated lemon rind and bread- crumbs, carefully adding lemon-juice and crumbs alternately. Grease a piedish and wet the edges. Line it with short crust, making a double border. '36 COOKER V RECIPES Pour in the mixture. Egg over. Bake three- quarters of an hour in a moderate oven, or until the mixture feels firm. Bachelor’s Pudding 2 oz. breadcrumbs, 2 oz. suet, 2 oz. sugar, ■l teaspoonful baking powder, 2 oz. flour, 2 oz. Valencia raisins, i egg, -1 teaspoon fill ground ginger. Method. — Mix the flour, baking powder, ginger and crumbs together. Add suet and sugar. Stone and cut across the raisins. Put into the bowl with the other ingredients. Beat up egg and either three or four tablespoonsful of milk. Stir quickly into the pudding. Have ready a well-greased mould. Sprinkle with brown sugar. Pour in the pudding quickly. Cover with greased paper. Set at once in a pan of boiling water. Steam two hours. Orange Jelly f- oz. gelatine soaked in thin rind of 3 oranges, pint water, \ pint orange-juice and 3 oz. loaf sugar, the juice of 2 lemons. Method. — Put orange rind, sugar, water and gelatine into a lined pan. Simmer ten minutes. Remove all scum as it rises. Put in strained orange and lemon-juice, and when nearly set pour into a wet mould. SUPPLEMENTAR V RECIPES 137 Yorkshire Sandwich Cake 1 egg, 1 teaspoonfnl baking its weight in flour, butter, powder, and sugar, ground rice a little milk or water, or rice flour, flavouring. (i£ tablespoonful equals the weight of 1 egg.) Method. — Beat butter and sugar to a cream. Add egg, rice flour, flour and flavouring ; lastly, baking powder. Divide the mixture into two, and place each portion on a well-greased plate and bake in a moderate oven. Bun Cake 2\ lb. flour, f oz. German yeast. \ lb. lard, 2 oz. candied peel, \ nutmeg, 1 dessertspoonful brandy, 6 oz. butter, 8 oz. moist sugar, \ lb. currants, 1 teaspoonful salt, 2 eggs. Method. — Rub the fat into flour. Put in the tested yeast. Mix well. Allow to rise two or three hours, then mix in other ingredients. Put into papered tins. Bake two hours in a moderate oven. COOKER 1 ' RECIPES >33 Carraway Cake 3 eggs, \ lb. castor sugar, 1 teaspoonful baking 6 oz. line flour, powder, teaspoonful carraway 2 oz. butter seeds. (dissolved but not oiled), Method. — Break the eggs into a bowl. Stand in another containing boiling water. Whisk with them the sugar fifteen minutes, or until it becomes thick. Keep the batter while beating at an even temperature by adding boiling water to that in the outer bowl. When the batter is thick, mix in 6 oz. fine flour, the baking powder, butter and carraway seeds. Put into a tin and bake thirty to forty minutes. Lemon Cheese Cakes Some puff or flaky pastry. Curd 6 oz. loaf sugar, 3 eggs, 2 oz. fresh butter, 2 lemons. Method. — Rasp lemon and sugar. Pound. Place butter in a pan, melt, add sugar and lemon- juice ; dissolve sugar. Add slightly beaten eggs and stir till cooked but not curdled. Pour into basin to cool. Line patty pans with pastry, flake edges, prick bottoms, and place crust of bread in each. Bake. Remove crust. Dry, and while still hot fill with the curd. S UP PL EM ENT A R ] ' RECIPES 139 Pastry Sandwiches Some puff pastry, some raspberry jam, some whipped cream. Roll pastry into a thin square sheet. Cut in two long strips. Lay on baking sheet. Mark lightly into finger lengths. Brush with white of egg and sprinkle with castor sugar. Bake in a quick oven till risen and firm. Cool. Cut into finger lengths. Spread one with jam and one with cream. Join together. Sift with icing sugar and serve. Shrewsbury Cakes 6 oz. flour, 1 small egg, 4 oz. butter, 1 teaspoonful carraway 3 oz. sugar, seeds. Method. — Beat butter and sugar to a cream, then work in sifted flour and seeds and enough beaten egg to bind. Mix well. Lay aside to firm. Roll out very thinly. Stamp into rounds. Bake on a greased tin in a moderate oven till a pale golden-brown at edges. Shortbread 1 lb. flour

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