Steamed Ginger Pudding Recipe 1909 Edwardian
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.
Put half a pint of breadcrumbs into a pie-dish with one pint of milk, two ounces of sugar, the grated rind of one lemon, one ounce of butter cut up small, and the yolks of two eggs. Bake until set and nicely browned. Now put a layer of any firm preserve on the top, beat the whites off the two eggs to a stiff froth with the juice of half a lemon and two ounces of castor sugar, and put it over the preserve. Put the pudding back in the oven, and brown lightly with a salamander.
Line a large glass dish with thin slices of sponge-cake, and upon this place a layer of ripe strawberries freed from their stems. Sprinkle over with castor sugar, then spread over a layer of whipped cream, then another layer of fruit and sugar, and finally heap a layer of whipped cream roughly on top. Decorate with a few large, ripe strawberries.
Coffee and fruit recipe.
Mix half a pint of strong coffee with one pint of custard, sweeten with five ounces of sugar, let it get cold, then freeze in the usual way. Make a wall of ice-cream in a glass dish, fill up the middle with mixed fruit and put whipped cream on top.