Syrup Cup Puddings
Ingredients
Directions
Prepare small molds the size of teacups.
Roll the pastry as thinly as possible and line the molds.
Fill the lined molds with treacle.
Cover with more pastry if desired.
Steam or boil for 1 to 2 hours until cooked through.
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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesLike knowing why a recipe works?
The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.