Treacle Pudding

Ingredients

• a pint of liquid altogether
• three ounces of sultana raisins
• three ounces of moist sugar
• two ounces of candied peel chopped small
• the grated rind of a lemon
• the yolks of one, two, three, or four eggs
• a tea-spoonful of flour

Method

1. 1

   Let the bread soak for a while, then beat it well with a fork and mix in the sultana raisins, moist sugar, candied peel, and grated lemon rind.

2. 2

   Beat the yolks of the eggs and add them to the mixture.

3. 3

   If using one or two eggs, stir in a teaspoon of flour to bind it.

4. 4

   Put the mixture into a well-buttered mould, cover with buttered paper, and steam for an hour and a half until firm in the center.

5. 5

   Let it stand a minute before turning out.

6. 6

   Serve with sweet sauce or brandy sauce.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 197. The excerpt below is the record exactly as published.

a pint of liquid altogether. Let the bread soak for awhile, then beat it well with a fork, and add three ounces of sultana raisins, three ounces of moist sugar, two ounces of candied peel chopped small, the grated rind of a lemon. Mix thoroughly. Beat the yolks of one, two, three, or four eggs in a bowl, and add them to the pudding. If one or two eggs only are used a tea-spoonful of flour should be stirred into the pudding to bind it together, or it will not turn out. Put the mixture into a well- buttered mould, lay a round of buttered paper on the top, and steam it (Treacle Pudding

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