Sultana Pudding (Steamed)

Ingredients

• Half a pound of Flour
• Twelve ounces of Sultanas
• Quarter of a pound of brown Sugar
• Quarter of a pound of mashed Carrots
• Quarter of a pound of mashed Potatoes
• Quarter of a pound of Albene
• One tablespoonful of Treacle
• Two ounces of finely-cut candied Peel

Method

1. 1

   Well mix the flour (or bread-crumbs), sultanas (after they have been carefully picked over), carrots, and potatoes (both must be well mashed first), and sugar together.

2. 2

   Warm the treacle and Albene and add these with the candied peel last thing.

3. 3

   This pudding is improved by being mixed overnight, and should rise very high.

4. 4

   Steam in a buttered basin about four hours.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 71. The excerpt below is the record exactly as published.

Sultana Pudding (Steamed). Ingredients . Half a pound of Flour, or Rusk- crumbs. Twelve ounces of Sultanas. Quarter of a pound of brown Sugar. Quarter of a pound of mashed Carrots. Quarter of a pound of mashed Potatoes. Quarter of a pound of Albene. One tablespoonful of Treacle. Two ounces of finely-cut candied Peel

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