Steamed Jam Pudding

Ingredients

• 1 pint of milk
• 1 saltspoonful of salt
• 1 heaped teaspoonful of bicarbonate of soda
• 2 table-spoonfuls of moist sugar
• grated stale breadcrumb
• any kind of Jam

Method

1. 1

   Dissolve salt and bicarbonate of soda in milk, stir in with other ingredients, and work until incorporated.

2. 2

   Butter a mould, turn mixture into it, tie a buttered paper over the top, and steam in boiling water for two hours.

3. 3

   Serve with sweet sauce.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 149. The excerpt below is the record exactly as published.

grated stale breadcrumb, any kind of Jam, and 2 table-spoonfuls of moist sugar. Dis- solve 1 saltspoonful of salt and 1 heaped teaspoonful of bicarbonate of soda in I pint of milk, stir it in with the other ingredients, and work until they are all thoroughly incorporated. Butter a mould, turn the mixture into it, tie a sheet of buttered paper over the top, and stand it in a stewpan with boiling water to three-parts its height. Steam the pudding for two hours, taking care that the water does not enter at the top. When cooked, turn it on to a hot dish, and serve with sweet sauce. (4) Put loz. of soaked gelatine in a saucepan with J tea- cupful of milk, and stir it over the fire until dissolved. Beat well three eggs and mix them with lqt. of cream and Jib. of caster sugar. Pour this mixture into a jug, stand it in a saucepan of boiling water, and place it over the fire until it thickens. Remove the cream from the fire, leave it until quite cold, then stir in gradually the dissolved gelatine, I pint of rum, and 1 breakfast-cupful of raspberry-and-cur- rant or other kind of Jam. Rinse out a mould with cold water, pour the mixture into it, and pack in pounded ice and salt, or stand it in a very cold place until firm. When ready, dip the mould into warm water, wipe it, and turn the contents on to a fancy dish. (5) Butter a pudding-basin, and line it with thinly-cut slices of bread-and-butter ; then fill it up with layers of bread-and- butter and Jam. Beat two eggs with II breakfast-cupfuls of milk, sweeten to taste with caster sugar, and flavour with a For details respecting Culinary Processes. Utensils, Sauces, dec., referred to, see under their special heads. 782 TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Jam — continued. few drops of essence of vanilla or any oilier kind of flavouring preferred. Pour the custard over the bread, and let it soak for a short time. Tie a cloth over the basin, put it in a saucepan of boiling water, and boil for an-hour-and-a-half. When cooked, turn the pudding carefully out of the mould on to a hot dish, and serve. (6) Butter a pudding-basin, and line it with thin slices of stale bread, putting a round slice at the bottom ; finely chop a little beef-suet, sprinkle a little at the bottom of the basin over the bread, then put in 1 table-spoonful of any kind of Jam. Continue in this way, putting first bread, then suet, and then Jam, till the basin is full, and place a round slice of bread as near the size of the basin as possible on the top. Beat an egg together with j pint of milk

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