Rolled Treacle Pudding

Ingredients

• 1 lb suet crust No. 1215
• 1 lb treacle
• 1/2 teaspoonful grated ginger

Instructions

1. Make, with 1 lb. of flour, a suet crust by recipe No. 1215;
2. roll it out to the thickness of 1/2 inch, and spread the treacle equally over it, leaving a small margin where the paste joins; close the ends securely, tie the pudding in a floured cloth, plunge it into boiling water, and boil for 2 hours.
3. We have inserted this pudding, being economical, and a favourite one with children; it is, of course, only suitable for a nursery, or very plain family dinner.
4. Made with a lard instead of a suet crust, it would be very nice baked, and would be sufficiently done in from 1-1/2 to 2 hours.