To Make French Pudding
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the paste
Rub the lard into the flour until well combined.
Add a little cold water to form a paste.
Bake the treacle tart
Roll out the paste and line a dish or plate with it.
Fill the lined dish with treacle.
Roll out more paste to cover the top and bake at 400°F (200°C) for 30 minutes.
Boil the roll
Roll the paste on a board and fill with treacle.
Roll it up like a preserve pudding.
Tie in a cloth.
Boil for 1 hour.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Forms the structure of the paste as its starch and gluten set during cooking.
- Lard
- Fat coats the flour, shortening the paste so it turns out tender and crumbly.
- Treacle
- Adds sweetness and a rich, dark flavour to the filling.
The step that matters
Rub the lard into the flour until well combined. Fat coats the flour particles and limits gluten formation when water is added. If the lard is left in lumps or unevenly mixed, the paste can turn out tough in some areas and crumbly in others.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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