Golden Syrup Pudding. No. 2.

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 180 min Total: 180 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

1/2 lb. of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1/2 lb. of treacle
1/4 lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little sugar ↝ Sugar, NFS [Sugars and honey]
1/2 teaspoonful of baking powder ↝ Baobab powder [Fruits and Fruit Juices]
a little milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (3)

Mix all with a little milk.
Put in mould and steam 3 hours.
Serve with golden syrup or a good sauce.

Original Text

Golden Syrup Pudding. No. 2. (Mrs. Francis Coltman. 1877.)
½ lb. of suet; ½ lb. of treacle; ¼ lb. of flour, 2 eggs, a little salt and sugar; ½ teaspoonful of baking powder. Mix all with a little milk.
Put in mould and steam 3 hours. Serve with golden syrup or a good sauce.

Notes

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