Recipes > Desserts > Puddings > Rothsay Pudding

Rothsay Pudding


  • 1/4 pound flour
  • 1/4 pound bread crumbs
  • 1/4 pound suet
  • 1 ounce sugar
  • 1 tablespoonful vinegar
  • 1 gill milk
  • 1 tablespoonful raspberry jam
  • 1 egg
  • 1/2 teaspoonful carbonate of soda


Mix the flour, crumbs, finely chopped suet, and sugar in a basin, then stir in the jam. Beat up the egg and milk, and stir it in. Mix up the carbonate of soda and the vinegar together; beat it in, and when well mixed pour it into a buttered basin. Tie up carefully, and boil for two hours; turn out on to a hot dish, and serve either with sifted sugar or custard sauce.

Time: 2 hours.


Print recipe/article only


The Art of Living in Australia (1893).

comments powered by Disqus