Steamed Ginger Pudding Recipe

Ginger puddingSteamed Ginger Pudding Recipe 1909 Edwardian

Ingredients

Six ounces of flour, three ounces of  suet, three ounces of preserved ginger, three ounces of moist sugar, two eggs, a tablespoonful of milk.

Method.–  Mix all these ingredients well together, put into a buttered mould, and steam for two hours and a half. Serve with jam sauce if desired. This is made by putting half a pint of boiling water into a saucepan and adding half an once of arrowroot which has been mixed into paste. Add a teaspoonful of sugar. Boil this for five minutes, add jam of any kind preferred, and then strain through sieve.


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