Syrup Layer Pudding
From Frenlite cookery book, 1950
Variations: Jam, mincemeat or fresh fruit can be used as a change.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 9. The excerpt below is the record exactly as published.
SYRUP LAYER PUDDING 8 oz. ‘‘Frenlite’’ Suet Crust Pastry (see page 16) Golden Syrup
Cook this with the app: pantry check, scaling, and the assistant.