Ginger-flavoured steamed suet pudding, with golden syrup. Always described as a 'nursery' food. Known only since the 1920s, suggestions that relates to King George III are probably spurious, while the name 'brown' may be an indication that earlier versions were made with treacle.
Does not seem to be related to George Pudding or to 'Brown George' as a type of bread.
Original Receipt from 'Hull Daily Mail' - Wednesday 24 May 1922
Brown George Pudding.
Four ounces flour, 4ozs. breadcrumbs, 4ozs. chopped suet, 4ozs golden syrup. 1 tsp ginger (ground), 1 teaspoonful carb. soda, 1/4 pint milk.
Mix well and steam 2 1/2, hours. Serve with white sauce.
Original Receipt from 'Derby Daily Telegraph' - Monday 11 February 1929
"BROWN GEORGE" PUDDING
This is a nice nursery pudding called by the comfortable name of " Brown George." Grease a pudding basin and a paper square for covering it. Put on the steamer. Sift a quarter of a pound of flour and a pinch if salt into a bowl. Skin, shred, and chop a quarter of pound of suet with little of the flour. Add to the bowl, together with a quarter of a pound of breadcrumbs, one teaspoonful of ground ginger, a quarter of a teaspoonful of carbonate of soda, quarter of a pound golden syrup, and about a gill of milk. Mix well, and turn into the pudding basin; cover with greased paper, and team for two and half hours. Turn out and serve with golden syrup sauce poured around, and sugar sprinkled over if desired. In case you don't know how make golden syrup sauce, these are the proportionate quantities: quarter of pound of syrup to half gill of water and the juice of half lemon. Heat the syrup and water in a saucepan, add the lemon juice, and serve.
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