Rolled Treacle Pudding
Ingredients
Directions
Prepare
Make a suet crust using 1 lb of flour.
Roll the crust out to ¼ inch thick.
Spread the treacle evenly over the crust, leaving a small margin at the edges.
Cook
Close the ends and tie the pudding in a floured cloth.
Plunge it into boiling water and boil for 2 hours.
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 casing that holds the filling and becomes tender as it steams.
- Treacle
- Provides the main sweetness and rich, dark flavour of the filling.
- Ginger
- Adds a warm, spicy aroma that balances the sweetness of the treacle.
The step that matters
Boil for the full 2 hours. The pudding cooks by steaming inside its cloth in boiling water. Cutting the boiling time short leaves the suet crust dense and the filling underdone, so the full time matters.
“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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