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Treacle Pudding, Rolled

IN- GREDIENTS.-1 lb. of suet crust, 1/4 lb. of treacle, 1/2 teaspoonful of grated ginger.

Make, with 1 lb. of flour, a suet crust by our given recipe, roll it out to the thickness of 1/2 inch, and spread the treacle equally over it, leaving a small margin where the paste joins; roll it up, close the ends securely, tie the pudding in a floured cloth, plunge it into boiling water, and boil for 2 hours. This pudding is economical, and a favourite one with children; but it is, of course, only suitable for a nursery, or very plain family dinner. Made with a lard instead of a suet crust, it would be very nice baked, and would be sufficiently done in from 1 to 2 hours.

TIME. Boiled pudding, 2 hours; baked pudding, 1 to 2 hours.

SEASONABLE at any time.