Rothesay Pudding

Ingredients

• £ lb. Flour
• £ lb. Bread-crumbs
• £ lb. Suet chopped
• 1 teacupful of Raspberry Jam
• 1 teacupful of Milk
• 1 dessert spoonful of Sugar
• £ teaspoonful of Carbonate of Soda
• £ teaspoonful of Vinegar

Method

1. 1

   Mix the flour, bread-crumbs, sugar, and suet in a basin.

2. 2

   Stir in the jam and mix well.

3. 3

   Beat the egg, add the milk, and mix into the pudding.

4. 4

   Wet the carbonate of soda with a little vinegar and stir it through the ingredients.

5. 5

   Pour into a buttered shape, cover with buttered paper, and steam for two hours.

Nutrition per serving

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 29. The excerpt below is the record exactly as published.

ROTHESAY PUDDING. £ lb. Flour. £ lb. Bread-crumbs. £ lb. Suet chopped. 1 teacupful of Raspberry Jam. 1 teacupful of Milk. 1 dessert spoonful of Sugar. 1 Egg. £ teaspoonful Carbonate of Soda. £ teaspoonful of Vinegar. Mix in a basin the flour, bread-crumbs, sugar, and suet. Stir in the jam and mix well; beat up the egg and add the milk to it, and mix it also into the pudding. 72 COOKERY. Wet the carbonate of soda with a very little vinegar, just enough to moisten it, and stir it thoroughly through the other ingredients. Pour all into a buttered shape. Cover with a buttered paper and steam for two hours. Serve hot with sweet sauce. This pudding is good with either white or red goose- berry jam. TREACLE PUDDING. 1 breakfast-cupful of grated Bread. 1 breakfast-cupful of Flour. I lb. Currants. | lb. Suet. 1 table-spoonful Sugar. \ teaspoonful Salt. 1 teaspoonful Ground Ginger. \ teaspoonful Carbonate of Soda. | teaspoonful Cream of Tartar. 1 Egg. Water. £ lb. Treacle. Wash and dry the currants, and chop up the suet very finely. Put into a basin all the dry ingredients, the bread, flour, sugar, currants, suet, salt, ginger, carbonate of soda, and cream of tartar, and mix them well, after which add the treacle, stirring it about. Beat up the egg and mix with it a teacupful of water ; pour this in and mix all well together. It should be quite moist without being at all sloppy. Put it into a shape or basin well rubbed with dripping or butter, and cover with a buttered paper. Place it in a pot in which there is half an inch of boiling water. Put the lid closely on the pot and steam for two and a half hours, then turn out and serve with sweet sauce. N.B. — If more water is required to moisten the pudding properly, it must be added, but it is best not to put more among the egg in case it should not be required. PUDDINGS. 73 BREAD AND JAM PUDDING. Bread. f pint Milk. Jam. Sugar. 2 Eggs. Have a plain round tin or basin that will hold a pint and a half (three breakfast-cupfuls), and grease it well inside with sweet dripping or butter. Take some very thin slices of bread, and spread them with jam; then cut them up in slips about 1 inch wide and 3 long. Place them lightly in the mould, filling it very nearly full. Now beat up two eggs well, to which add one table-spoonful of sugar and the milk, and after mixing all well together, pour into the mould. Allow it to stand for half an hour to soak ; then cover the mould with a greased paper and place it in a saucepan with boiling water (the water must reach only half-way up the mould) ; steam for an hour and turn out. The pudding must steam very slowly or the eggs will curdle, which would spoil the pudding. Marmalade may be substituted instead of jam in this pudding, and the bread may be buttered before the jam is put on if a richer pudding is desired. MARMALADE PUDDING. | lb. Bread crumbs, i lb. Marmalade. £ lb. Suet, 1 table spoonful of Sugar. 1 teaspoonful Carbonate of Soda. Butter-milk. Grate the bread and put it in a basin ; add the suet and sugar, and mix well together ; then add the carbonate of soda, taking care that the lumps are rubbed 74 COOKERY. out. Now add the marmalade, and mix; also as much butter-milk as will wet the whole, but it should not be very moist. Grease a basin or mould well and put the pudding in; cover with a greased paper, and steam for two and a half hours ; turn out and serve with sweet sauce, with some marmalade mixed to flavour it. This pudding, having no egg, is suitable when the eggs are objected to, or in winter when they are very expensiva FIG PUDDING. 1 breakfast- cupful of Bread- crumbs, i lb. Figs. ^ lb. Suet. 1 breakfast-cupful of Milk. 1 teacupful of Flour. 2 Eggs. \ lb. Sugar. Nutmeg. Chop up the figs rather finely, and put them in a sauce-pan with the milk to stew for a quarter of an hour. Put into a basin the bread, flour, and suet, chopped up finely ; also the sugar and a very little nutmeg, and mix them well. Add the figs and milk, then the eggs well beaten, and whisk all thoroughly up with a fork. Butter a basin or shape, and pour the pudding in. Place it in a sauce-pan containing a little boiling water, and steam for an hour and a half. Serve with sweet sauce. URNEY PUDDING. 2 Eggs. Flour. Butter. Sugar. Jam. Carbonate of Soda. Take 2 eggs, with their weight in butter and flour, and the weight of one egg iu sugar. Put the butter and PUDDINGS. 75 sugar in a basin and beat them to a cream; add the eggs and beat smooth ; then add the flour, in which should be mixed half a teaspoonful of carbonate of soda

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