Treacle Pudding

Ingredients

• a quarter of a pound of suet
• half a pound of flour
• half a pound of treacle
• a teaspoonful of pounded loaf-sugar
• the juice of half a lemon
• sufficient milk

Method

1. 1

   Mix suet, flour, treacle, sugar, and lemon juice in a basin with enough milk to form a thick batter.

2. 2

   Tie in a floured cloth and boil for three hours.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 70. The excerpt below is the record exactly as published.

ake a pound of flour and half a pound of beef suet very finely chopped, and mix together. 2. Make a hole in the middle, into which put a teaspoonful of salt, and enough water to form a stiffish paste. 3. Mix it well together, using a little more flour to dry it >56 Buckmctster's Cookery. and prevent its sticking. 4. Lightly butter the in- terior of a round-bottomed pudding basin. 5. Roll out two-thirds of the paste to half an inch in thick- ness, with which line the basin. 6. Have ready cut into slices, about the size of the palm of the hand and a quarter of an inch in thickness, two pounds of a rump or beefsteak with a little of the fat included. 7. Lay the pieces upon a dish. 8. Season with two tea- spoonfuls of salt and one of black pepper. 9. Sprinkle a little flour over, move them about a little until each piece is well covered with flour and seasoning. 10. Lay them within the paste, putting in whatever seasoning may remain upon the dish; a dozen oysters, blanched and with beards removed, is an excellent addition. 11. Pour a gill of water over, moisten the edges of the paste. 12. Roll out the remainder of the paste to form a lid, which place over, pressing it down with the thumb. 13. Tie the basin in a pudding- cloth, and put it into a saucepan containing enough boiling water to well cover it. 14. Keep continually boiling for nearly two hours, adding a little more boiling water occasionally to keep up the quantity. 15. Take it up, untie the cloth. 16. Run a sharp pointed skewer into the pudding, and if the meat feels tender, it is done (if not it will require more boiling); turn it over upon your dish, lift the basin carefully from it, and serve. A few mushrooms are an improvement. Precautions. — The steak must be tender, or made so with a kreatone (seepage 128), the pudding well boiled, and the basin not too full. Amber Pudding. 157 AMBER PUDDING. Ingredients. 6 Apples. 3 ozs. of Moist Sugar. 2 ozs. of Butter. I Lemon. 3 Eggs. Castor Sugar. Puff Paste. 1. Peel six large apples, cut out the core, and cut them up into slices. 2. Put them into a stewpan with three ounces of moist sugar and two ounces of butter. 3. Take a lemon, wipe it and peel it as thinly as possible with a sharp knife. 4. Cut it in halves and squeeze the juice through a strainer into the stewpan. 5. Add also the peel. 6. Let the apples stew till they are quite tender, which will take about three-quarters of an hour. 7. Place a sieve over a large basin, turn the apples on to the sieve, and rub them through into the basin with a wooden spoon. 8. Stir in the yolks of three eggs. 9. Take a pie dish, line it with puff paste or short paste (see page 160). 10. Pour the mixture into the dish and put it in the oven for twenty minutes. 11. Whip the whites of the eggs to a stiff froth. 12. When the pudding is a light brown, take it out, spread the whites of the eggs over the top, and sift over a little castor sugar. 13. Put the dish back into the oven till the icing is a light brown. It is then ready. Precautions. — Do not allow the icing to get too dark a colour in baking. A TREACLE 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

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