Treacle Layer Pudding
From The new Albatross recipe book, 1930
Variations include adding ground ginger or using jam/marmalade instead of treacle.
Presented as published in 1930. 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 The new Albatross recipe book (1930) by Spillers Limited, page 9. The excerpt below is the record exactly as published.
TREACLE LAYER PUDDING Roll out half the suet pastry (see page 7) and line a greased bowl with it. Put in a dessertspoon of treacle. Divide the remaining dough into three pieces
Cook this with the app: pantry check, scaling, and the assistant.