Ginger Bread Pudding (4th October 1898)

2 tbsp Bread crumbs
(or 4 tbsp Flour)
2 ozes (ditto) Flour
1/2 tsp Baking powder
Pinch of salt
1/2 tsp Ground ginger
2 tbsp Chopped suet
1 1/2 tbsp Brown sugar
About 4 tbsp Milk
1 1/2 tbsp Black treacle

Mix together the dry things.
Make a hole in centre and pour
in treacle, milk, egg.
Mix all well together.
Steaming a pudding is much
lighter than boiling.  It has
more room to rise and swell

Add pinch of salt to
boiling water when
boiling puddings.


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