Ginger Pudding. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

1/2 lb. of beef suet minced ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1/2 lb. of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
2 ozs. of sugar ↝ Sugar, NFS [Sugars and honey]
3 tablespoonfuls of West India ginger, not minced too fine
beaten eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For Sauce

Custard sauce of 1 egg, milk, a little cream, and the syrup of the ginger to flavour at the last. ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
Custard sauce of 1 egg, milk, a little cream, and the syrup of the ginger to flavour at the last. ↝ Milk, NFS [Milk, reduced fat]
Custard sauce of 1 egg, milk, a little cream, and the syrup of the ginger to flavour at the last. ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
Custard sauce of 1 egg, milk, a little cream, and the syrup of the ginger to flavour at the last. ↝ Tea, ginger [Tea]

If using ground ginger

1/2 lb golden syrup ↝ Pancake syrup [Jams, syrups, toppings]
ground ginger ↝ Spices, ginger, ground [Spices and Herbs]

Instructions (5)

Mix suet, bread-crumbs, sugar, and ginger.
Lastly add beaten eggs.

For Sauce

Make a custard sauce with egg, milk, cream, and ginger syrup.

If using ground ginger

Mix ground ginger in golden syrup before adding to the pudding mixture.
Add eggs last.

Original Text

Ginger Pudding. No. 1.
½ lb. of beef suet minced, ½ lb. of bread-crumbs, 2 ozs. of sugar, 3 tablespoonfuls of West India ginger, not minced too fine; mix all; lastly add beaten eggs.
Steam in a mould 4½ hours.
For Sauce: Custard sauce of 1 egg, milk, a little cream, and the syrup of the ginger to flavour at the last.
If the pudding is made with ground ginger, instead of West India ginger, you will want ½ lb. golden syrup with it; mix the ground ginger in golden syrup before adding the syrup to the bread-crumbs and suet; eggs last, always.

Notes

—