Steamed sponge pudding with ground cinnamon mixed-in.
Original Receipt from 'Lichfield Mercury' - Friday 16 December 1927
Cinnamon Pudding. — Sieve together 9 ounces flour and a good teaspoonful ground Cinnamon, dissolve in a smalt saucepan; 4 ounces sugar, 2 tablespoons golden syrup and 4 ounces margarine, taking care not to allow it to boil. Leave to cool slightly, then add to it a well-beaten egg. Pour into the dry ingredients and beat well. Beat a half tea-spoonful carbonate of soda that has been dissolved in little milk. Well grease some small individual moulds, or one large one. and pour in the mixture, cover with greased paper and steam for three-quarters of an hour if small, an hour and a half two hours if one large mould. Serve hot with the following sauce: Take four tablespoons golden syrup, one tablespoonful of water and the juice one lemon, beat all well together, pour over the pudding or serve in a sauce boat.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY