Ginger Pudding (Recipe from 1897)

Ginger Pudding >>>

Ashburton Guardian, Volume XVII, Issue 4143, 17 March 1897, Page 3

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Ginger Pudding recipe converted to metric measurements:

• 170 g fine stale breadcrumbs

• 115 g white flour

• 170 g finely chopped suet (or substitute with butter or vegetable shortening)

• 28 g treacle (about 1 tablespoon)

• 5 mL ground ginger (about 1 teaspoon)

• 5 mL fresh lemon juice (about 1 teaspoon)

• Milk to mix to a stiff consistency

Instructions:

1. Combine the breadcrumbs, flour, suet, and treacle in a bowl.

2. Add ground ginger and lemon juice.

3. Mix with enough milk to achieve a stiff consistency.

4. Boil the mixture for three hours.