Unknown Pudding

Ingredients

• 1 5 ozs. sugar
• 2 tablespoonfuls jam
• 1 cup of flour
• 1 cup of suet
• 1 teaspoonful baking powder
• a little milk if necessary
• A pinch of salt

Method

1. 1

   Mix flour and suet together, then add sugar and baking powder.

2. 2

   Mix thoroughly and add the jam, and a little milk if necessary.

3. 3

   Boil for 2 hours.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 35. The excerpt below is the record exactly as published.

A pinch of salt. 1 5 ozs. sugar. | 2 tablespoonfuls jam. Mix flour and suet together, then add sugar and baking powder. Mix thoroughly and add the jam, and a little milk if necessary. Boil for 2 hours. Miss Lily Russell, Woodend, Langside. LEMON PUDDING. \ lb. flour. 1 lb. suet. | lb. sugar. 3 lb. breadcrumbs. \ lb. blue raisins, f teaspoonful baking soda. R.ind and juice of 1 lemon. 1 egg. 1 good teacupful sweet milk. Put flour, suet, sugar, breadcrumbs and soda into a bowl. Add raisins stoned and mix thoroughly. Add rind and juice of lemon and stir well, then egg and milk and mix well. Pour into a well-buttered bowl and tie a buttered paper over top, and steam for 2 hours. Do not allow water to come up to top of bowl. M. B., Dalmuir. LEICESTER PUDDING. 8 ozs. flour. I 2 eggs. 2 ozs. sugar. i teaspoonful of baking powder. 2 ozs. butter. | A little milk. Some jam. Rub the butter into the flour. Add sugar, baking powder, eggs 96 well beaten, and milk. Line a pudding basin with jam, pour in the mixture, cover with a greased paper, and steam for 2 hours. Turn out and use either hot or cold. Mrs. Cunningham, Dumbarton Road, Glasgow. MARMALADE PUDDING. 3 eggs. — Their weight in sugar, butter, marmalade, and flour. Beat butter and sugar to a cream, add the eggs one at a time, then the marmalade, and lastly the flour. Beat for 10 minutes and put into a well-buttered mould, and steam for 3 hours. Miss Kaye, Perth. PLUM PUDDING. £ lb. flour. ^ lb. breadcrumbs. | lb. beef suet, i lb. sugar. 1 lb. raisins. 1 lb. currants. £ lb. peel (orange and citron). Grated rind of i lemon. 3 large apples. 6 eggs. Spice. 1 glass brandy. Mince suet, and chop the peel very finely ; peel, core, and chop the apples ; stone the raisins ; wash and dry the currants. Mix all the dry things together, adding spice to taste. Add eggs and then brandy. Boil for 7 hours in a cloth, leaving room for the pudding to swell. Serve with the following sauce. Sauce for Pudding1. 1 egg. | 1 tablespoonful pounded sugar. 1 large glass of sherry. Set a bowl in a saucepan with tepid water in it on the fire. Break an egg into it ; add the sugar and sherry. Whisk without stopping, keeping the sauce at milk heat, and when the bowl is full of froth pour it over the pudding which has been already dished. Serve at once or the froth falls. Mrs. Ferguson, Trinidad Villa, Bellahouston. SNOWDON 1 or 2 ozs. raisins. 2 ozs. suet, chopped. 4 tablespoonfuls ot breadcrumbs. 1 small tablespoonful of rice flour. PUDDING. 2 tablespoonfuls of marmalade. 3 tablespoonfuls of castor sugar. A little grated lemon rind. 2 eggs and J a gill of milk. 97 Grease a pudding basin and decorate with all the stoned fruit. Arrange in stripes, putting the cut part next the grease. Mix all the ingredients together and pour into decorated basin. The mixture will be very thin. Cover with greased paper and steam for 2 hours. Serve with sweet sauce. Miss Patterson, i King James’ Place, Perth. ST. MUNGO PUDDING. £ 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. Mix all together, adding a pinch of salt, and boil for 3J hours. Miss Rickard, West Norwood, London. VICTORIA PUDDING. ^ lb. suet. \ lb. breadcrumbs. 6 ozs. flour. 4 ozs. apples (weighed after being chopped). 4 ozs. apricot jam. 3 ozs. citron peel, ozs. cherries, lb. sugar. 5 eggs. \ pint cream or milk. 2 tablespoonfuls brandy. Mince the suet, and add the flour, crumbs, chopped apples, citron peel finely shred, cherries, sugar, and jam, and mix thoroughly. Moisten with the eggs well-beaten, the cream or milk, and the brandy. Put in a buttered mould, and steam 2 hours. When ready to dish, let it stand 3 or 4 minutes, then turn carefully into a glass dish, and serve with brandy sauce. A. L. APPLE JONATHAN. 6 ozs. flour. 3 ozs. butter. 1 or 2 eggs. 1 apple. J lb. sugar. 1 full teaspoonful of baking powder

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