Treacle Pudding

Ingredients

• quarter of a pound of best Kidney Suet
• half a pound of fine flour
• a tea-spoonful of moist sugar
• an even tea-spoonful of baking powder
• half a pound of treacle
• Add milk to make a thick batter

Method

1. 1

   Clear the suet from skin and fibre, chop until it looks like fine oatmeal.

2. 2

   Mix with flour, sugar, baking powder, and treacle.

3. 3

   Add milk to make a thick batter.

4. 4

   Grease a mould, pour in the mixture, cover with greased paper, and steam for three hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 107. The excerpt below is the record exactly as published.

Treacle Pudding. the Rabbit Stock. Radishes and Watercress. Pork a l’ltalienne. Dry Toast. Browned Potatoes. Brown and White Bread Greens. and Butter. Gooseberry Pie. Porridge. Cheese. Marketing. For the Day.— A leg of snrall Pork, weighing not more than four pounds : quarter of a pound of best Kidney Suet for the treacle pudding ; three pounds of Jerusalem Artichokes for soup— artichokes will very likely be scarce now, as they are going out of season ; two pennyworth of Parsley, a larger quantity than usual will be needed because of the maitre d’liotel sauce; Potatoes, Greens. For To-morrow.— A pair of thick Soles (January 3rd) : four Sheep’s Kidneys— fine, plump, and perfectly fresh; half a pound of rashers of Bacon, if this is not in the house ; one tin preserved Tomatoes ; two fresh Lettuces ; one pennyworth of Beetroot ; two pennyworth of small Salad ; half a pound of German Sausage for breakfast on March 30th. Very thick Gennan sausage is not usually so good as that made of a small size. The former will not keep more than a day ; the latter, though more expensive, will keep for some time. Potatoes ; Sea Biscuits. Breakfast. — Prawns (February 7th); Ham Toast — Take the remains of the dressed ham, weigh it, and supposing there is a quarter of a pound, proceed as follows : — Mince it as finely as possible, and put it into a small stewpan with two table-spoonfuls of the rabbit stock, one table-spoonful of cream (or of milk if cream is not to be had), a grate of nutmeg, and a grain of cayenne. Stir the mix¬ ture over a gentle fire till it is hot through. Have ready — toasted and buttered — a slice of bread the size of the dish on which the mince is to be served, pour the mince upon this, and serve very hob Porridge (January 25th). Luncheon. — Gateau of Babbit (July 9th). Treacle Pudding. — Clear the suet from skin and fibre, and chop it until it looks like fine oatmeal. Mix with it half a pound of fine flour, a tea-spoonful of moist sugar, an even tea-spoonful of baking powder, and half a pound of treacle. Add milk to make a thick batter

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