Sponge pudding, steamed on top of a layer of jam or Golden Syrup which forms a sauce. Known from bills-of-fare from the 1920's and 30's.
We're hugely obliged to Jane Jones for this excerpt from the notebooks of her grandmother Florence 'Floss' May Bools (née Heppenstall) who was born in 1902 in Barrowby Lincolnshire:
Original Receipt from Chatham News - Friday 10 March 1939
I wonder how many Rochester people know that pudding has the same name as their ancient City. This pudding was the subject of an article in the ladies’ page of “The Daily Telegraph” this week, and the writer stated: “Rochester pudding is such an excellent light steamed pudding that it deserves to be rescued from oblivion.”
The following recipe is given:—
Take 2oz. butter, 2oz. castor sugar, 2oz. plain white flour and one egg, two tablespoonfuls golden syrup and teaspoonful salt. Put butter into a mixing bowl and beat it with the back of a wooden spoon till creamy. Beat in sugar., Separate yolk and white of egg, and beat yolk into butter and sugar. Stir in flour, mixing well. Add salt. Beat white of egg stiff froth and fold into mixture. Put two tablespoonfuls of golden syrup into a buttered half-pint basin and pour in mixture. It should come to within an inch of the top of the basin, leaving room for it to rise. Put a piece of buttered paper over pudding and tie it on. Put into a steamer over saucepan of boiling water and steam for one hour. Turn out on to hot dish and serve.
Some readers may know this pudding under other names, but I would suggest that when it is served locally in future it should be honoured with its local title. Incidentally, it would be interesting to know how the pudding came by its name of Rochester.
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