Superior Treacle Pudding

Ingredients

• J lb. bread crumbs.
• £ lb. flour.
• Pinch of salt.
• 1 teaspoonful baking powder.
• 1 saltspoonful grated nutmeg.
• | lb. suet.
• 2 oz. currants.
• 2 oz. moist sugar.
• Juice and grated rind of one lemon.
• 2 eggs.
• 2 large tablespoonfuls treacle.
• About | pint milk.

Method

1. 1

   Chop the suet finely, clean the currants, beat the eggs.

2. 2

   If the treacle is stiff, put it to soften in a warm place.

3. 3

   Mix all the dry ingredients well together, then add the lemon juice, treacle, eggs and milk.

4. 4

   Put into a well-greased quart mould.

5. 5

   Cover with greased paper and steam for 2 hours.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 21. The excerpt below is the record exactly as published.

lb. flour. Pinch of salt 4 teaspoonful baking powder Boiled Fruit Pudding. 2 oz. suet, finely chopped. 1 tablespoonful bread crumbs. Fruit, sugar, water. Method : Mix the flour, salt, baking powder, suet and PUDDINGS, SOUFFLES, PTC. 5i bread crumbs. Make into a very stiff paste with cold water, using a knife for mixing, roll out once, and line a well-greased pudding “basin (1 pint size). Put in fruit and sugar as required, cover with paste, wetting the edges and pressing them well together. Cover the pudding with greased paper and steam for H hours. Semolina Pudding. 1 tablespoonful semolina. 1 pint milk. Pinch of salt. 1 tablespoonful sugar. \ teaspoonful vanilla. 2 eggs. Method : Put the semolina, milk and salt into a pan not less than 3 pts. size ; let it stand 10 minutes, or longer, to soften the semolina. Then set on the fire and stir carefully till it boils. Boil for 10 minutes, stirring all the time. Allow the pan to cool a little, then stir in the yolks, let them cook and thicken, but the mixture must not boil. Beat the whites to a stiff froth, and mix them in lightly but thoroughly. Pour into a buttered pie dish, 1\ pint size, and bake in a moderate oven till the pudding is firm (about 20 minutes), then serve at once. Swiss Apple Pudding. 1 lb. peeled and cored apples. 1 tablespoonful water. 2 oz. moist sugar. A little nutmeg or grated lemon rind. £ lb. bread crumbs. 1 oz. suet. Fine browned crumbs. Method : Peel and core the apples before weighing them. Cut the pieces across and stew in a white-lined pan with the tablespoonful of water. When soft, add half 52 PRACTICAL COOKERY. the sugar, and grate in the nutmeg or lemon rind. Mix the bread crumbs with the finely chopped suet and other half of the sugar. Grease a plain mould, and sprinkle it with fine brown crumbs. Lay one-third of the mixture of suet and crumbs in the bottom of the mould, draw part of it up the sides of the mould, then put in half the stewed apple and so on, leaving one-third of the crumbs for the top. The mould should be entirely lined with the bread- crumb mixture. If the stewed fruit touches the tin it is apt to stick. Bake \ hour, then turn out of the mould. Superior Treacle Pudding. J lb. bread crumbs. \ lb. flour. Pinch of salt. 1 teaspoonful baking powder. 1 saltspoonful grated nutmeg. | lb. suet. 2 oz. currants. 2 oz. moist sugar. Juice and grated rind of one lemon. 2 eggs. 2 large tablespoonfuls treacle. About | pint milk.

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