Rolled Treacle Pudding
INGREDIENTS.--1 lb. of suet crust No. 1215, 1 lb. of treacle, 1/2 teaspoonful of grated ginger.
Mode.--Make, with 1 lb. of flour, a suet crust by recipe No. 1215; roll it out to the thickness of 1/2 inch, and spread the treacle equally over it, leaving a small margin where the paste joins; close the ends securely, tie the pudding in a floured cloth, plunge it into boiling water, and boil for 2 hours. We have inserted this pudding, being economical, and a favourite one with children; it is, of course, only suitable for a nursery, or very plain family dinner. Made with a lard instead of a suet crust, it would be very nice baked, and would be sufficiently done in from 1 1/2 to 2 hours."
Mrs Beeton's Book Of Household Management, 1861
Suet crust for pies or puddings
"INGREDIENTS.-- To every lb. of flour allow 5 or 6 oz. of beef suet, 1/2 pint of water.
Mode.-- Free the suet from skin and shreds; chop it extremely fine, and rub it well into the flour; work the whole to a smooth paste with the above proportion of water; roll it out, and it is ready for use. This crust is quite rich enough for ordinary purposes, but when a better one is desired, use from 1/2 to 3/4 lb. of suet to every lb. of flour. Some cooks, for rich crusts, pound the suet in a mortar, with a small quantity of butter. It should then be laid on the paste in small pieces, the same as for puff-crust, and will be found exceedingly nice for hot tarts. 5 oz. of suet to every lb. of flour will make a very good crust; and even 1/4 lb. will answer very well for children, or where the crust is wanted very plain."
Mrs Beeton's Book Of Household Management, 1861
notes
Beeton's Treacle pudding is very much like a roly poly pudding and is very plain. If you like your puddings more on the sweet and gooey side, I would suggest making a sause to eat with it. The sauce recipe included on this page works rather well.
As you may be able to tell from the picture, the treacle did manage to seep out from the roll quite a bit while cooking. This is because I had too much treacle on the paste and could not seal it very well. The end product was still very agreeable for the rather plain type of pudding this is.
You may very well find that making a suet paste is one of the easiest pastes to make up and roll out.
Direction
- Take 5 oz of ground suet and add it to the food processor along with a large spoonful of butter and chop it until it is grainy.
- Take the suet and add it to 1 pound of flour and mix (it's easy to feel if it is mixed well if you use your hands).
- While you mix this together, slowly add a pint of water (a bit over a cup).
- Then take your dough and roll it to about 1/2 inch thick
- Spread your treacle over the rolled dough, just keep adding more treacle while you spread and stop when it is well covered while leaving a margin of area around the dough clean. Do not dump a whole pound of treacle over the rolled paste as it could end up being to much causeing it to spill out of the dough as you roll it.
- Carefully roll up the dough as you would a jelly roll and then seal the edges.
- Take a boiled cloth, lightly dusted with flour, and place the roll on the cloth and then wrap it up tightly and either tie or sew it shut. place the cloth in a pot of boiling water and boil for 2 hours.
- When it is done, remove the pudding, set it on a platter and then remove the cloth... slice to serve.
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