Ingredients Jump to Instructions ↓

  1. 2 cups fresh or stale bread crumbs

  2. 1/2 cup chopped suet

  3. 1 cup hot water

  4. 1 cup flour

  5. 1 cup molasses

  6. 1 cup currants

  7. 1 teaspoon soda

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon powderered cinnamon

  10. 1 teaspoon powdered ginger

  11. 1/2 teaspoon grated nutmeg Few blanched almonds

  12. 1 egg

Instructions Jump to Ingredients ↑

  1. Instructions THIS pudding will be wonderfully light and delicate if one essential point is closely attended to--the water must boil steadily, without a moment's intermission until the pudding is done. Pour hot water over Bread crumbs, add molasses, suet, flour, soda, spices, currants, salt and egg well beaten. Grease a mold and decorate it with almonds. Turn batter into prepared mold, cover with greased paper and steam steadily for two and a half hours. Serve with hot milk or sweet sauce. Steamed Bread THRIFT demands that every bit of food be utilized. If you happen to have stale Bread on hand, freshen it by steaming. The section of a loaf, single slices or rolls are placed over rapidly boiling water and closely covered. This may be done in a regular steamer or by putting a colander above boiling water. Steamed Bread is palatable and affords variety.


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