Marmalade Pudding

Ingredients

• J lb. each of flour,
• bread crumbs,
• and chopped suet.
• 2 oz. moist sugar.
• 1 or 2 eggs.
• 2 or 3 table-sps. mar- malade.
• 1 tea-sp. baking powder.
• Milk if necessary.

Method

1. 1

   Mix all the dry ingredients together in a basin and make a well in the centre.

2. 2

   Put in the marmalade and the eggs well beaten, and mix all together, using a little milk if necessary to bind; this will depend upon the amount of marmalade and eggs used.

3. 3

   The mixture should be made moist enough to drop easily from the spoon, but at the same time not too liquid.

4. 4

   Pour the mixture into a well-greased mould or basin, cover with greased paper and steam steadily the required time.

5. 5

   When ready, turn out and serve with lemon or marmalade 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.

marmalade pudding (Recipe 1780), substituting golden syrup for the marmalade. Serve with golden syrup sauce. 1776. Another Way, 2 | lb. flour. 2 oz. butter. 2 oz. castor sugar. 1 tea-sp. baking powder. A pinch of salt. 1 gill milk. 1 egg. 2 table-sps. golden syrup. First grease a basin or plain mould, pour in the syrup and run it round the sides. Sieve the flour, salt, and baking powder into a basin, rub in the butter until free from lumps, and add the sugar. Make a well in the centre, add the egg well beaten and then the milk, mix thoroughly and pour into the prepared basin. Cover with greased paper, and steam steadily the required time. Time to steam, about 2 hours. Sufficient for 4 or 5 persons. Probable cost, 6d. 1777. Imperial Pudding | lb. prunes. Jib. honey Juice of i lemon. Brown sugar. Suet crust. 6 oz. flour. 6 oz. bread-crumbs. 6 oz. suet. 1 tea-sp. salt. Cold water. Well grease a plain mould or basin, and coat the inside with coarse brown sugar. Then wash the prunes, and let them soak in boiling water for half an hour. Meanwhile make the suet crust according to directions given on p. 333, and roll it out rather thinly. Cut a round from this, and lay it at the bottom of the basin. Put a layer of prunes, stoned, on the top and squeeze over a little lemon juice. Then place over another round of pastry with some honey on the top, more pastry, more prunes, and so on until the basin is full. The last layer should be of the pastry. Cover with a scalded and floured cloth, plunge into boiling water, and boil at least three hours. Serve with lemon or orange sauce. Note. — Dates may be used instead of prunes, and syrup or any nice jam instead of the honey. Time to boil, 3 to 4 hours. Sufficient for 5 or 6 persons. Probable cost. Is. 1778. Jam Layer Pudding Short crust or suet pastry. Jam. Grease a plain mould or basin, and line it with the pastry rolled out thinly. Put a spoonful of jam at the bottom and a round of pastry on the top. Then continue putting in the jam and pastry in layers until the mould or basin is full. The last layer should be pastry. Cover with a piece of greased paper, and steam steadily from two to three hours according to size. Turn out and serve hot. Notes. — This pudding is also very good baked, it will then require a shorter time to cook. Several 404 COOKERY FOR EVERY HOUSEHOLD different kinds of jam may be used in the making of it, but they should be without stones. Syrup, too, may be used instead of the jam, but it should be thickened first with a few bread-crumbs or a little oatmeal, and nicely flavoured with a little lemon or ginger. 1779. Lemon Pudding \ lb. bread-crumbs. | lb. chopped suet. 2 oz. flour. 3 oz. castor sugar. A pinch of salt. 2 oz. rice flour. J tea-sp. baking powder. Rind and juice of 1 lemon. 1 egg. A little milk. Wipe the lemon with a damp cloth, and grate the rind off it on to the top of the sugar. Work the sugar and lemon rind together with a broad-bladed knife until they are thoroughly blended. Then mix all the dry ingredients together in a basin, and make a well in the centre. Add the lemon juice strained, the egg well beaten, and enough milk to make all of a softish consistency. Pour the mixture into a greased mould or basin, cover with a lid or with greased paper, and steam steadily. Turn out when ready and serve plain or with custard or lemon sauce. Time to steam, 2 to 3 hours. Sufficient for 4 or 5 persons. Probable cost, fid. 1780. Marmalade Pudding J lb. each of flour, bread crumbs, and chopped suet. 2 oz. moist sugar. 1 or 2 eggs. 2 or 3 table-sps. mar- malade. 1 tea-sp. baking powder. Milk if necessary.

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