Vegetarian Suet Pudding

Ingredients

• 6 oz. whole-meal flour
• 3 oz. butter
• 1 lb. tapioca
• ½ tea-sp. salt

Method

1. 1

   Wash the tapioca, cover it with cold water and let it soak overnight.

2. 2

   Drain off any remaining water and add the melted butter, whole-meal flour, and salt.

3. 3

   Mix well together and put into a greased mould.

4. 4

   Cover and steam for at least 2 hours.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 653. The excerpt below is the record exactly as published.

£ 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. Sieve the flour, salt, and spices into a basin, and add to them the suet finely chopped. Mix all lightly together with the fingers until free from lumps, and make a well in the centre. Add the treacle slightly warmed and the egg well beaten. Heat the milk in a small saucepan, and add the soda to it. Then mix all together for a few minutes and pour the mixture into a well-greased mould or basin, leaving room for the pudding to rise. Cover with greased paper, and steam until the pudding is well risen and feels firm to the touch. Turn out carefully and serve with custard or white sauce. Time to steam, 2 to 3 hours. Sufficient for 4 or 5 persons. Probable cost. Id. \ lb. flour. I lb. suet. | tea-sp. carbonate of soda. 1798. Syrup Pudding 1 tea-sp. ground ginger. 2 table-sps. syrup. 1 egg. 1 tea-cupful milk. Sieve the flour, ginger, and soda, and add to them the suet, very finely chopped. Mix these dry in- gredients together and make a well in the centre. Put in the syrup and then the egg and milk, beaten together. Beat all together, pour into a well- greased mould or basin, cover with greased paper, and steam until thoroughly cooked. When ready, turn out and serve with syrup sauce. Time to steam, 2 to 3 hours. Sufficient for 4 or 5 persons. Probable cost, 7 d. 1799. Vegetarian Plum Pudding | lb. flour. J lb. vegetable fat. I lb. brown sugar. I lb. cooked potatoes, i lb. cooked carrots. J lb. currants. Sieve the flour and salt into a basin and rub in the fat until free from lumps. Add the sugar, the 6 oz. raisins. 2 oz. candied peel. A pinch of salt. 1 table-sp. golden syrup. carrot, and potato sieved and the fruit carefully prepared. Mix all together, add the syrup and a little milk if necessary, and put the mixture into a well-greased basin. Cover with greased paper and steam quickly. Time to steam, 4 to 5 hours. Sufficient for 6 or 7 persons. Probable cost, 10 d. to Is. 1800. Vegetarian Suet Pudding 6 oz. whole-meal flour. I 3 oz. butter, lb. tapioca

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