Treacle Pudding
From Buckmaster's cookery, 1887
It is necessary that the pudding should be thoroughly boiled.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 71. The excerpt below is the record exactly as published.
EACLE PUDDING. Ingredients . Treacle. Suet. Milk. Lemon. Sugar. Flour. 1. Take a quarter of a pound of suet, half a pound i5» Biickmaster s Cookery. of flour, half a pound of treacle, a teaspoonful of pounded loaf-sugar, and the juice of half a lemon. 2. Mix all together in a large basin, with sufficient milk to form a thick batter. 3. Tie it up in a floured cloth with plenty of room to swell, and boil for three hours. Precautions. — It is necessary that the pudding should be thoroughly boiled. GREENGAGE PUDDING, OR OTHER FRESH FRUIT. Ingredients. Greengages. Suet Crust. Sugar. 1. Line a quart pudding basin to the thickness of a quarter of an inch with a good suet crust, page 264. 2. Fill the basin with as much fruit as you can heap up. 3. Add sugar. 4. Cover with crust. 5. Fold the edges over and close them tightly together to prevent the juice escaping. 6. Tie over a floured cloth. 7. Put the pudding into plenty of boiling water and boil two hours and a half. 8. Turn it on to a dish and serve. PUFF PASTE. Ingredients. 4 023. of Flour. I Lemon. 4 ozs. of Fresh Butter. I Egg. Salt. 1. Take a clean paste-board, sprinkle it with flour; and place in a heap in the centre a quarter of a pound of flour. 2
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Cook this with the app: pantry check, scaling, and the assistant.