Molasses Pudding

Ingredients

• Two pounds of flour
• sixteen ounces of finely-chopped suet
• four ounces of breadcrumbs
• molasses
• the grated rind of two lemons
• two teaspoonfuls of baking-powder
• salt

Method

1. 1

   Mix the flour, suet, baking-powder, and a good pinch of salt together, and form into a stiff paste with cold water.

2. 2

   Divide it into two equal portions; with one line the bowl, from the other portion cut off sufficient paste to form the lid, and roll the remainder out thinly.

3. 3

   Put a layer of molasses in the bowl, sprinkle liberally with breadcrumbs, and lightly with lemon rind.

4. 4

   From the rolled-out paste cut a round sufficiently large to rather more than cover the molasses, etc., in the bowl, moisten the edges of it with water, and join them carefully to the paste lining of the bowl.

5. 5

   Now add another layer of molasses, breadcrumbs and lemon rind, and cover with pastry as before.

6. 6

   Repeat until the pudding bowl is full, then cover with a greased paper, and steam for two and a half hours.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 195. The excerpt below is the record exactly as published.

Molasses Pudding. INGREDIENTS. — Two pounds of flour, sixteen ounces of finely- chopped suet, four ounces of breadcrumbs, molasses, the grated rind of two lemons, two teaspoonfuls of baking-powder, salt

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