Superior Treacle Pudding

Ingredients

• 3 oz. flour
• 3 oz. sugar
• 1/2 oz. currants
• 2 small eggs
• A little milk
• Grated rind of 1 lemon
• 3 oz. bread-crumbs
• 3 oz. chopped suet
• 1 teaspoonful ground ginger
• 1 teaspoonful salt
• 1 tablespoonful treacle
• 1 tablespoonful syrup

Method

1. 1

   Mix all dry ingredients well together, add lemon-juice, treacle, eggs, and milk, mix to a soft dough.

2. 2

   Pour into a well-greased mould.

3. 3

   Cover with greased paper and steam 2 hours.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 26. The excerpt below is the record exactly as published.

Grated rind of i lemon. Cherry Pudding J lb. sugar. 2 oz. flour. 3 yolks and whites sepa- rated. Method, — Decorate a well-buttered plain or fancy mould with I oz. of the cherries cut in small pieces. Cream the butter and sugar, add yolks of eggs, beat w^ell, then add lemon-rind, cake-crumbs, flour, and remainder of cherries cut up ; lastly, stir in the whites of eggs, stiffly whipped. Pour mixture into the mould; cover with a double fold of well-buttered paper. Steam for 2 hours. Turn out carefully. Serve with wine sauce. \ tea-spoonful salt. Method, — Mix flour, crumbs, sugar, salt, and baking-powder in a bowl ; chop figs and suet, add to flour and crumbs. Beat up egg, add with a little milk, and mix to a soft dough with a wooden spoon. Put into a w^ell-greased pudding-mould, cover with a greased paper. Steam for 2 hours. Serve with sweet sauce. Fig Pudding 3 oz. bread-crumbs. 6 oz. figs. I egg (large). A litde milk. 3 oz. flour. 3 oz. sugar. 3 oz. finely chopped suet. I tea-spoonful baking-powder. Lemon Pudding 3 oz. flour. 3 oz. sugar. A little milk. \ tea-spoonful salt. I large egg or 2 small ones. 3 oz. finely chopped beef suet. Grated rind of i large lemon. I tea-spoonful baking-powder. 3 oz. bread-crumbs. Method, — Mix flour, bread-crumbs, sugar, suet, salt, and baking-powder in a bowl ; add grated rind and strained juice 58 HOUSEHOLD COOKERY of lemon. Beat eggs, add with a little milk, and mix to a soft dough. Pour into a well-greased pudding-mould or basin. Cover with greased paper and steam 2 hours. Serve with sweet sauce. Superior Treacle Pudding 3 oz. flour. 3 oz. sugar, oz. currants. 2 small eggs. A little milk. Grated rind of i lemon. 3 oz. bread-crumbs. 3 oz. chopped suet. \ tea-spoonful ground ginger. J tea-spoonful salt. I tea-spoonful baking-powder. I table-spoonful treacle. I table-spoonful syrup

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