Treacle Pudding.
- Ingredients—1 lb. of flour.
- ¼ lb of finely-chopped suet.
- ¼ lb. of treacle.
- ½ oz. of ground ginger.
- 1 egg.
- 2 oz. of moist sugar.
- 1½ gill of milk.
- 1 teaspoonful of baking powder.
Method.—Put the dry ingredients into a basin.
Mix with the treacle and the egg well beaten with the milk.
Boil in a greased basin for four hours.
The egg may be omitted, if liked.
Plum Pudding.
- Ingredients—¼ lb. of finely-chopped suet.
- ¼ lb. of currants.
- ¼ lb. of raisins, stoned and chopped.
- 6 oz. of flour.
- 6 oz. of bread-crumbs.
- 2 oz. of candied peel.
- 3 oz. of sugar.
- 1 gill of milk.
- 2 eggs.
- ½ teaspoonful of baking powder.
Method.—Put the dry ingredients into a basin, and mix with the eggs and milk, well beaten together.