Treacle Pudding

Ingredients

• 1 lb. flour
• 1 lb. breadcrumbs
• 1 teaspoonful of carbonate of soda
• 1 teaspoonful of ginger
• 1 lb. suet
• 1 lb. treacle
• milk to mix
• pinch of salt

Method

1. 1

   Chop suet.

2. 2

   Mix the dry ingredients (except the soda).

3. 3

   If treacle is stiff it should be warmed slightly.

4. 4

   Add milk and use to mix.

5. 5

   Beat well.

6. 6

   Dissolve soda in a little milk and mix well in.

7. 7

   Pour into a well-greased mould, and steam or boil from two to three hours.

8. 8

   Serve with syrup sauce.

Nutrition per serving

As published

This recipe was extracted from Berridge House recipe book (1910), page 16. The excerpt below is the record exactly as published.

easpoonful of bicar- bonate of soda. Method. — Soak the bread in cold water, then squeeze as dry as possible. Beat with a fork till bread is light and crumbly. Chop suet finely. Mix all dry ingredients. Add milk if necessary. Turn into a greased basin. Cover with a greased paper. Steam for two hours. Serve with a sweet sauce. FIRST COURSE 49 Treacle Pudding l lb. flour, | teaspoonful of carbo- l lb. breadcrumbs, nate of soda, i teaspoonful of ginger, \ lb. suet, l lb. treacle, milk to mix. pinch of salt, Method. — Chop suet. Mix the dry ingredients (except the soda). If treacle is stiff it should be warmed slightly. Add milk and use to mix. Beat well. Dissolve soda in a little milk and mix well in. Pour into a well-greased mould, and steam or boil from two to three hours. Serve with syrup sauce. N.B. — Two eggs may be added to above recipe. Mix with treacle to add. Marmalade Pudding 1 lb. flour

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