Home › The Principles of Cookery › TREACLE PUDDING (another way)

TREACLE PUDDING (another way)

Make some good firm suet pastry, roll it out to the third of an inch in thickness, and longer than it is broad. Spread treacle all over it within half an inch of the edge. Wet the edges, roll up the pudding into the form of a bolster, and fasten the ends securely. Wring a pudding-cloth out of boiling water, flour it well, fold it round the pudding, and tie the ends firmly. Plunge the pudding into boiling water, and keep it boiling quickly until done enough. If liked, a table-spoonful of flour and a quarter of a tea-spoonful of ground ginger may be mixed with every four table-spoonfuls of treacle, or a little grated lemon-rind, the juice of a lemon, and a few bread-crumbs may be sprinkled over the treacle. When the pudding is done enough, let it cool a minute or two, turn it out carefully, serve on a hot dish, and send melted butter to table with it. Time to boil, one hour and a half, or more, according to the size. Probable cost, 1s. Sufficient for five or six persons.