Treacle Sponge

Ingredients

• ½ lb. flour
• 6 oz. suet
• ½ tea-sp. ground cinnamon
• ½ tea-sp. ground ginger
• ½ tea-sp. carbonate of soda
• ½ cup of milk
• ½ cup of treacle
• 1 egg
• A pinch of salt

Method

1. 1

   Sieve the flour, salt, and spices into a basin, and add the finely chopped suet.

2. 2

   Mix lightly together, make a well in the centre, add the warmed treacle and beaten egg.

3. 3

   Heat the milk, add the soda, and mix all together.

4. 4

   Pour into a well-greased mould, cover with greased paper, and steam for 2 to 3 hours.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 652. The excerpt below is the record exactly as published.

I lb. flour. \ lb. bread-crumbs. \ lb. suet. \ tea-sp. salt 1795. Suet Pudding 1 tea-sp. baking powder. About 1 cupful milk or water. Chop the suet very finely (see p. 395), and mix it in a basin with the other dry ingredients. Then make a well in the centre, and pour in enough milk or water to make a softish dough. Mix quickly and lightly, and put the mixture at once into a well-greased basin. Cover with greased paper, and steam steadily the required time. Turn out when ready, and serve with syrup or jam sauce. Notes. — Buttermilk may be used instead of sweet milk. The bread-crumbs may be omitted and £ lb. flour used, but the pudding will not be quite so light. A few currants, raisins, sultanas, or chopped nuts may be added to the mixture if wished, or 2 table-spoonfuls of jam or syrup may be put into the basin before putting in the mixture. Time to steam, 21 to 3 hours. Sufficient for 4 or 6 persons. Probable cost, 4 d. PUDDINGS AND HOT SWEETS 407 1796. Sultana Pudding \ lb. flour. | lb. bread-crumbs. | lb. suet. 4 to 6 oz. sultanas. £ tea-sp. salt. 1 tea-sp. baking powder. 1 egg. A little milk. Sieve the flour into a clean dry basin. Shred and chop the suet finely, using a little of the flour to prevent it from sticking to the board and knife. Clean and pick the sultanas, and mix all the dry ingredients together. Then moisten with the egg well beaten and sufficient milk to make a stiffish dough. Roll out the mixture into the shape of a bolster, and tie it up like a roly-poly in a scalded and floured cloth. Plunge the pudding into a saucepan of boiling water with a plate at the foot, and boil quickly for several hours. Turn out, and serve plain or with white, jam, or marmalade sauce. Notes. — Buttermilk may be used instead of sweet milk for binding the mixture. This pudding may also be steamed in a basin. Time to boil, 3 to 4 hours. Sufficient for 5 or 6 persons. Probable cost, 9 d. \ lb. flour. 6 oz. suet. | tea-sp. ground cinna- mon. 1 tea-sp. ground ginger. 1797. Treacle Sponge | tea-sp. carbonate of soda. | cup of milk. | cup of treacle. 1 egg. A pinch of salt

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