Treacle Pudding.

Radio Record, Volume II, Issue 10, 21 September 1928, Page 12

Treacle Pudding.

Vex together thoroughly a quarter pound of flour, half a teaspoonful of ground ginger, 4 teaspoonful of brown sugar, a touch of salt, half a teaspoonful of carbonate of soda, and two ounces of chopped suet. Add halt a teacupful each of milk and of treacle. Well butter and sprinkle with brown sugar a mould, and pop the mixture in it. Steam for about an hour and a half. .A good sauce with this is: Two tablespocnfuls of brown yugar, mixed with the same amount of flour; stir this into a breakfasteupful of boiling water. Bo'l up for about a

quarter of un hour, then add the juice of a lemon, and lastly a tablespoonful of butter. Serve very hot.