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Syrup Cup Puddings

The moulds for these puddings should be about the size of small tea-cups. Line them with a suet or crust paste rolled as thinly as possible. For every half pound of treacle allow the grated peel and strained juice of an orange, a table-spoonful of grated apple, the same of orange marmalade, two ounces of currants or sultana raisins, and a little nutmeg or mixed spice. Fill up the cups with alternate layers of paste or treacle mixture, having paste as the top layer, then steam the puddings, with a sheet of greased paper laid over the top, for an hour and a half. Turn out, and serve plain or with a plain sweet sauce. Probable cost, 2 1/2d. each.