1 breakfast cup of flour 1/2 breakfast cup of syrup 1/2 breakfast cup milk
1 tablespoon brown sugar 1 teaspoon ground ginger 1/2 teaspoon carbonate soda
Warm the milk, butter, sugar and syrup all together, then sprinkle in the flour into which the ginger has been first mixed; dissolve the soda in a little cold milk, and add it last. Steam in a well greased basin for about four hours.
1/2 pound bread crumbs 1/2 pound butter
1/4 pound moist sugar
2 large tablespoons of ginger
Warm the butter, and mix with the sugar; mix the ginger with the bread crumbs; then mix all together thoroughly, put into a buttered basin, and steam for three or four hours.
2 ounces bread raspings
1 teaspoon ground ginger
3 ounces butter
1 tablespoon Golden Syrup
2 ounces candied lemon peel 1/2 pint milk
1 ounce sugar
Make the milk hot, and melt the butter and Golden Syrup in it, pouring over the bread raspings. Cover, and let them remain for half an hour. Now mix in thoroughly the ginger, sugar and candied lemon. Put the mixture in a well buttered mold, and steam for three hours. Serve sweet white sauce with the pudding.
4 ounces bread crumbs 4 ounces green ginger
2 ounces flour 1/4 pint of milk
2 ounces butter
In weighing the ginger for this pudding, it is best to weigh it in the basin in which it will be mixed, then the syrup will not be wasted. Weigh the basin first, and then put in the ginger with a proper proportion of the syrup. Cut up the ginger in bits about as large as a pea. Add the bread crumbs to the ginger. Heat the milk, melting the butter in it, and pour it over the bread crumbs and ginger. Now mix in the flour very carefully, and stir well together. Pour the mixture in a well buttered mold, and steam for three hours. Serve with any sweet sauce.
Cut up some ginger about the size of peas, and put a teaspoon and a very little syrup in each paper ramequin case. Fill the cases with whipped cream, and serve.