Steamed Puddings

Steamed Puddings
12lbs Flour
4 lbs Breadcrumbs
8 oz Baking Powder
2 lbs Sugar
6 lbs Suet
1 oz Salt
Water as required

Method
Sieve flour and baking powder and salt, add finely chopped suet and breadcrumbs. Mix dry ingredients together, make a bay, add sugar to centre. Mix together with water to form a light dough. Place into lightly greased basins, or damp clothes, steam for 2 hours, or can be boiled. This is the basic recipe for all puddings; add 6lb of fruit or 7 lbs jam which ever is required.

Custard Sauces
2 gal Milk
1 lb Custard Powder
1 lb Sugar

Method
Mix custard powder and sugar with cold milk to a smooth paste. Boil remainder of the milk, pour in to the paste, stirring the whole time, re-boil, serve.

Chocolate Sauce
2 gal Milk
1 lb Sugar
1 lb Cornflower
1 lb Cocoa or Chocolate

Method
As for custard sauce.

Jam Sauce
2 gal Water
2 lbs Sugar
1 lb Cornflower
3 lbs Jam

Method
Place 3 lbs jam inot 2 gal of boiling water, add sugar, bring to boil, stirring from time to time. Dilute cornflower with cold water, pour into boiling water and jam, stir until it boils again.

Sweet White Sauce
2 gal Milk
1 lb Cornflower
1 lb Sugar

Method
As for custard sauce.