Boil Treacle Layer Recipe
Boil Treacle Layer Recipe with Black Treacle, Fresh Breadcrumbs and Pastry
INGREDIENTS
Suet Pastry:
8 oz (225g) Self Raising Flour
1 Level Teaspoon of Salt
4 oz (100g) Shredded Suet
Cold Water to mix, approx. 1/4 pint (150ml)
Filling:
3 tablespoons Black Treacle
3 tablespoons Fresh Breadcrumbs
METHOD
Have ready a large saucepan one third full of boiling water, a greased 1 pint (500ml) pudding basin and greased greaseproof paper and string.Sift the flour and salt into the basin, add the suet and mix well together. Add sufficient cold water to mix to a soft pliable dough.
Cut the pastry into three pieces of varying sizes. Knead the three pieces of pastry and shape to fit the diameter of the basin - starting with the smallest piece in the bottom of the basin. Put the pastry into the basin, sandwich it with 2 layers of treacle and breadcrumbs. Cover with the greaseproof paper and tie securely with string. Boil steadily for 2 1/4 hours, turn out and serve topped with 2 further tablespoons of warm black treacle.
Based on the Boil Treacle Layer Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).