Treacle Pudding

Ingredients

• 1/2 lb. flour
• 2 oz. bread crumbs
• 2 oz. finely minced suet
• about 1 gill milk or water
• 2 oz. treacle or syrup
• 1 pinch of salt

Method

1. 1

   Chop the suet finely, removing all pieces of skin and fibre; mix thoroughly in a basin with the flour, bread crumbs and salt.

2. 2

   Heat the treacle slightly (to make it mix more easily), then add it to the flour, and when well mixed add gradually about one gill of milk or water till it is a stiff dough.

3. 3

   Dip a cloth into boiling water, wring it, flour it well, pour the pudding into the cloth without a basin, tie it loosely, put it into boiling water, and boil at least two hours.

4. 4

   Put a plate in the bottom of the saucepan (before warming the water) to prevent the pudding sticking.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 58. The excerpt below is the record exactly as published.

Treacle Pudding. — Required: y lb. flour; 2 oz. bread crumbs; 2 oz. finely minced suet; about 1 gill milk or water ; 2 oz. treacle or syrup ; 1 pinch of salt

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