Plain Ginger Pudding

Ingredients

• a quarter of a pound of suet
• half a pound of flour
• a dessert-spoonful of powdered ginger
• a quarter of a pound of coarse brown sugar
• a quarter or half a pint of water
• a tablespoonful of rum

Method

1. 1

   Chop suet finely and mix with flour, powdered ginger, and brown sugar.

2. 2

   Moisten with water, tie in a cloth, and boil.

3. 3

   Serve with a sauce made by thickening water with arrowroot, sweetened with brown sugar and flavored with essence of ginger and rum.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 91. The excerpt below is the record exactly as published.

Plain ginger pudding is made with ground ginger, but a nigh-class ginger pudding is made with preserved ginger. A receipt for making this deli- cious pudding will be found under the heading of Ginger, Preserved. A no CROSSE AND BLACKWELL'S plain pudding, however, can be made i as follows. Proceed as in making j an ordinary suet pudding — that is, I take a quarter of a pound of suet, chop it up fine, and mix it with half | a pound of flour. Add a dessert- j spoonful of powdered ginger and a j quarter of a pound of coarse brown sugar. Mix it all well together, moisten it with water, and tie it up in a cloth and boil it in the ordinary way. When ginger pudding is made in a basin and turned out on to a dish, a very nice sweet sauce can be poured round it, made by thickening a quarter or half a pint of water with a little arrowroot. This should be sweetened with brown sugar, ; and a few drops of essence of ginger ' should be added to the sauce. A still j further improvement can be made to j the sauce by adding a tablespoonful of 1 ru

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