Rochdale Pudding

Ingredients

• 3-0z. Bread
• 3-0z. Shredded ATORA
• 3-oz. Sultanas
• 2-oz. Sugar
• 1 Egg
• } -pint Milk
• A few drops of Essence of Almonds or Vanilla

Method

1. 1

   Grease pie-dish, cut thin slices of bread, place these in dish, and between each slice sprinkle sultanas and ATORA.

2. 2

   Beat egg with milk and flavouring, and pour over.

3. 3

   Bake in slow oven until brown, about 8 hours.

4. 4

   It is advisable to let the pudding soak before placing in oven, so that a little more milk may be added if necessary.

As published

This recipe was extracted from The recipe book of "Atora" the good beef suet (1930) by Hugon & Co, page 7. The excerpt below is the record exactly as published.

ROCHDALE PUDDING 3-0z. Bread. 3-0z. Shredded ATORA. 3-oz. Sultanas. 2-oz. Sugar. 1 Egg. }-pint Milk. A few drops of Essence of Almonds or Vanilla. Grease pie-dish, cut thin slices of bread, place these in dish, and between each slice sprinkle sultanas and ATORA. Beat egg with milk and flavouring, and pour over. Bake in slow oven until brown, about 8 hour. It 1s advisable to let the pudding soak before plac- ing in oven, so that a little more milk may be added if necessary. Sufficient for 6 persons. SAGO FRUIT PUDDING 4-oz. Small Sago. 4-pint Water. 6-oz. Breadcrumbs. 6-o0z. Currants, Raisins, 23 SAGO FRUIT PUDDING—Contd. Figs, or Dates. 2-0z. Shredded ATORA. 2-0oz. Brown Sugar. 4-pint Milk

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