Ginger Pudding
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1/2 lb flour
- 1/4 lb suet
- 1/4 lb moist sugar
- 2 large teaspoonfuls of grated ginger
Instructions
- Shred the suet very fine, mix it with the flour, sugar, and ginger;
- stir all well together;
- butter a basin, and put the mixture in _dry_;
- tie a cloth over, and boil for 3 hours.