ROLLED TREACLE PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 120 min Total: 120 min
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (9)
  1. Make, with 1 lb. of flour, a suet crust by recipe No. 1215
  2. Roll it out to the thickness of 1/2 inch
  3. Spread the treacle equally over it, leaving a small margin where the paste joins
  4. Close the ends securely
  5. Tie the pudding in a floured cloth
  6. Plunge it into boiling water
  7. Boil for 2 hours
Baked Variation
  1. Made with a lard instead of a suet crust, it would be very nice baked
  2. It would be sufficiently done in from 1-1/2 to 2 hours
Original Text
ROLLED TREACLE PUDDING. 1372. INGREDIENTS.—1 lb. of suet crust No. 1215, 1 lb. of treacle, 1/2 teaspoonful of grated ginger. Mode.—Make, with 1 lb. of flour, a suet crust by recipe No. 1215; 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; close the ends securely, tie the pudding in a floured cloth, plunge it into boiling water, and boil for 2 hours. We have inserted this pudding, being economical, and a favourite one with children; 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 1-1/2 to 2 hours. Time.—Boiled pudding, 2 hours; baked pudding, 1-1/2 to 2 hours. Average cost, 7d. Sufficient for 5 or 6 persons. Seasonable at any time.
Notes
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