Treacle Pudding No. 2

Ingredients

• One pound of Flour
• Ten ounces of Suet
• Two ounces of Bread-crumbs
• One Lemon
• Half a pint of Treacle
• Salt

Method

1. 1

   Chop up the suet very finely; add it to the flour with a pinch of salt; mix it to a stiff paste with a little cold water.

2. 2

   Line a pudding-basin with the paste.

3. 3

   Pour in a layer of treacle, then a layer of bread-crumbs and grated lemon-rind mixed, and so on alternately until the basin is full.

4. 4

   Tie the basin over with a pudding-cloth, and boil for two hours and a half.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 66. The excerpt below is the record exactly as published.

Treacle Pudding. No. 1. Ingredients. Half a pound of Flour. Quarter of a pound of Suet. Half a teaspoonfui of Carbonate of Soda. Salt. Three-quarters of an ounce of ground Ginger. One gill of Treacle. Quarter of a pint of Milk. One Egg. Chop the suet as finely as possible, and put it into a basin with the flour, carbonate of soda and ginger. Beat up the egg, mix the treacle and milk with it, and stir this into the mixture in the basin ; add more milk if required to make the pudding moist. Grease a basin thoroughly, put the pudding mixture into it, cover with a greased paper. Have enough boiling water to come half- way up the basin in a saucepan, and steam for two hours. 8o Treacle Pudding. No. 2. Ingredients, One pound of Flour. Ten ounces of Suet. Two ounces of Bread-crumbs. One Lemon. Half a pint of Treacle

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