Treacle Sponge

Ingredients

• 1 lb. flour
• 1/2 lb. treacle
• 6 ozs. suet
• 1 teaspoonful of carbonate of soda
• A little milk

Method

1. 1

   Mix all together, adding a pinch of salt, and boil for 3.5 hours.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 36. The excerpt below is the record exactly as published.

lb. flour. _ I J lb. butter. 1 lb. Sultana raisins. a teaspoonfuls of baking powder. | lb. sugar. I i egg and a little sweet milk. Flavour with nutmeg or vanilla. Rub butter among flour, add sugar, raisins, and powder ; beat egg, add milk to it and flavouring and mix with dry ingredients. Pour into a buttered mould, eover with a buttered paper and steam for 2 hours. Serve with sweet sauce. Miss N. Glasgow, Motherwell. SUTHERLAND PUDDING. 2 eggs. 2 tablespoonfuls of marmalade. 2 tablespoonfuls of sugar. | 2^ tablespoonfuls of flour. A little salt and soda. Mix together and steam for 2 hours. M. J. SUFFOLK PUDDING. | pint of boiled milk. I 3 eggs. 2 tablespoonfuls flour. | Some sugar and essence. Mix the flour with a little cold milk; add to the boiling milk and boil up again and set aside to cool. Stir in the yolks of the eggs, well beaten with sugar to sweeten, and a little essence and the whites of eggs beaten to a stiff froth. When well mixed put into a buttered dish and bake in a quick oven. Mrs. Niven, 19 Woodrow Road, Pollokshields. 4 * I Reason. # €S» | OS course you do Do THEN BUY THE Rich Tea Biscuits You . . OF. . Wyllie, Barr & Ross, Buy Biscuits? Limit e d. They have made Biscuits for fifty years, and your rea- son will tell you that they must be good to thus stand the test of 1 The Centuries. Wyllie, Barr & R oss, LIMITED, GLASGOW. 99 TREACLE SPONGE. i lb. flour. I i teaspoonful of carbonate of ^ lb. treacle. soda. 6 ozs. suet. I A little milk

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