Syrup Pudding

Ingredients

• Suet pastry
• Three tablespoonfuls syrup
• Two tablespoonfuls bread crumbs
• Pinch of ground ginger
• a little grated lemon rind

Method

1. 1

   Mix the syrup, bread crumbs, and seasoning together.

2. 2

   Roll the pastry out one-quarter inch in thickness.

3. 3

   Cut into rounds of various sizes.

4. 4

   Place a small round at the foot of a greased bowl, and place on it a teaspoonful of the mixture.

5. 5

   Wet the edge of the round, and place another a size larger on the top.

6. 6

   Put on more of the syrup, then another round, and so on till the basin is quite full.

7. 7

   Cover with a scalded and floured cloth, and cook by steady boiling for two and a half to three hours.

8. 8

   Remove the cloth, and turn out on a hot dish.

9. 9

   A little melted syrup may be poured round as a sauce if wished.

10. 10

    Serve hot.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 34. The excerpt below is the record exactly as published.

Syrup Pudding* Suet pastry. Pinch of ground ginger, or a Three tablespoonfuls syrup. little grated lemon rind. Two tablespoonfuls bread crumbs

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