Superior Treacle Pudding

Ingredients

• 2 ozs. of suet
• ½ lb. of flour
• 1 saltspoonful of carbonate of soda
• 1 teaspoonful of ground ginger
• 1 egg
• 1 teacupful of treacle
• 4 tablespoonfuls of milk
• ½ oz. of butter

Method

1. 1

   Chop two ounces of suet very fine, rub it into a quarter of a pound of flour, add a small saltspoonful of carbonate of soda, a pinch of salt, one teaspoonful of ground ginger.

2. 2

   Beat up an egg, mix a teacupful of treacle and four tablespoonfuls of milk with it, and stir this into the other mixture.

3. 3

   If the pudding is not sufficiently moist add more milk.

4. 4

   Grease a basin, put the pudding into it, cover with greased paper; stand the basin in a saucepan with enough boiling water to come halfway up the sides and steam for two hours.

5. 5

   If liked, the pudding can then be turned out of the basin, some treacle poured over it, and stood on a baking tin in the oven to brown.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 30. The excerpt below is the record exactly as published.

ozs. of butter ; J a lemon ; 4 ozs. of candied cherries ; ^ oz. of sifted sugar. For serving with the above Pudding. — 1 small cocoanut ; 3 ozs. of castor sugar ; ^ pint of water ; pint of cream ; 1 egg- Grate finely tlie white nut, previously removing the brown outside ; mix with a quarter of a pound of sugar, a cupful of new milk, and the milk contained in the nut, the whites and yolks of two eggs, half a cupful of bread crumbs, two ounces of butter beaten to a cream, the grated rind of half a lemon, four ounces of candied cherries. Boil three hours in a basin or china mould, covered with a well floured cloth; when done, turn out on to a silver dish, served with sugar sifted over the pudding, and if liked surrounded with cocoanut sauce, made as follows : Cocoanut Cream — Boil the finely grated white kernel of a small cocoa- nut with the same weight of castor sugar in half a pint of water, strain through a wire sieve, put the mixture on the fire again and add half a pint of cream, or as a substitute, three-quarters of a pint of new milk thickened with a little arrowroot. Let it boil ; remove from the fire, and when a trifle cooler put in 1 the beaten yolk of an egg, after which allow it to simmer for a few minutes. Tomato Pie. For Six Persons. — 1 J lb. of tomatoes ; J saltspoonful of I Balt ; 3 ozs. of sugar ; ^ a lemon ; 1 egg ; 5 pint of cream ; • enough paste to coyer a pie dish. Skin and slice rij)e tomatoes, and lay in a pie dish ; ! sprinkle over them a very little salt. For a pound 70 SAVOURIES AND SWEETS. ! i of tomatoes, two ounces of sugar, tlie juice of half a ; lemon, one well-beaten egg mixed with half a cup of j cream is to be poured over the tomatoes when the pie ; disb is full. Cover with a rich paste, and bake in a | hot oven at first, gradually getting cooler, for some- : wbat over half an hour. Lemon Tart. Foe, Four Persons. — 4 lemons ; 1 tablespoonful of flour ; ■ 1 breakfast- cupful of sugar ; 1 pint of water ; enough paste to line and cover a pie dish. Slice four lemons very thin, lay in a rich paste, sprinkle over one tablespoonful of flour, one cupful ^ of sugar, fill the pie dish nearly full of water and j cover with paste. Bake an hour. | Vegetable Marrow Pudding. j For Six Persons. — 1 marrow ; 1 pint of milk ; J lb. of . sugar ; 1 teaspoonful of ground ginger ; 1 egg ; 1 cupful of flour ; enough puff paste to cover the pie dish. Stew the marrow, strain through a sieve ; add a ; pint of milk, a quarter of a pound of sugar^ a tea- spoonful of ground ginger, an egg, and a teacupful of flour. Bake in a pie dish. Quince Tart. For Six or Seven Persons. — 6 apples ; 2 quinces ; half their weight of sugar ; 1 gill of water ; enough puff paste to cover a pie dish. Peel six apples and two ripe quinces, stew and sweeten to taste ; when quite tender, place in a pie dish, cover with rich paste, and bake half an hour. SAVOURIES AND SWEETS. 71 Apricot Tart. Fob. Six ok Seven Persons. — 1 quart of green apricots ; 11 cupful of water; half their weight of sugar; enough puff 'paste to cover a pie dish. Take sufficient green apricots to fill your pie dish, .and put them into a stewpanwith a cupful of water :and half tlieir weiglit in sugar; when thorouglily ? stewed put, together with the juice, into a pie dish, I cover with rich light paste, and bake in a hot oven. Fruit Jelly. For Eight Persons. — 1 oz. of gelatine ; J Ih. of castor ■ sugar ; § pint of water ; 3 eggs ; ^ a lemon ; 1 tumblerful of champagne ; 1 quart of mixed fruit. Dissolve one ounce of gelatine and add it to half a pound of castor sugar and half a pint of water ; whip to a froth the whites of three eggs and lightly stir into the other ingredients, also the juice of half a lemon ; put in a saucepan, stir until it boils, and then pass twice through a j eUy bag. When cold, add a tumblerful of champagne. Stew some mixed fruit cut in slices (apples, pears, cherries, plums, apricots) in syrup, leave until cool ; fill a mould with layers of fruit and jelly. When thoroughly set, turn out of the mould and serve. Superior Treacle Pudding. For Four Persons. — 2 ozs. of suet ; \ lb. of flour ; 1 salt- spoonful of carbonate of soda ; 1 teaspooifful of ground ginger ; 1 egg ; 1 teacupful of treacle ; 4 tablespoonfuls of milk

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