Treacle Pudding

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 2 oz. (60 g.) breadcrumbs
  • 4 oz. (120


Put all the dry ingredients in a bowl. Mix well together. Beat the egg and pour it, with the syrup slightly warmed, into the middle of the dry ingredients. Beat them in gradually, adding sufficient of the milk to make a dropping consistency. Grease a pudding basin and pour the mixture into it. Cover with foil. Put into a pan with boiling water rising about half-way up the basin. Steam for 1½ ho