Name: Treacle Pudding, Boiled
Ingredients: 1 lb. of suet crust; ½ lb. of treacle; 1 teaspoon of grated ginger

Treacle Pudding, Boiled

Oven, in the book's wordsA slow oven

Ingredients

1 lb. of suet crust
½ lb. of treacle
1 teaspoon of grated ginger

Directions

Prepare

Make a suet crust with 1 lb. of flour and roll it out to ½ inch thick.
Spread the treacle evenly over the crust, leaving a small margin at the edges.
Close the ends securely and tie the pudding in a floured cloth.

Boil

Plunge the pudding into boiling water and boil for 2 hours.

Recipe from a historical cookbook (Internet Archive).

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

Suet crust: Forms the pastry wrapper that holds the filling and steams to a tender texture.
Treacle: Provides sweetness and a rich, sticky filling that softens during steaming.

“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.