I inherited a small book of hand-written recipes from my Grandmother. The back of the book had some of her household accounts and they were dated, so I know the date of the recipes was around 1909.

I found it interesting to peruse these old recipes and compare them with the food we eat now. There was so much more fat then, and it was mainly animal fat.

I thought you might be interested in looking at some of our history, as far as food is concerned, and so here is one of the puddings from Grandma’s Little Book.

Of course, the weights and measures were in imperial measures, so I changed them for a more modern audience. If you live in the USA, I’ve put Grandma’s measures in brackets.

This is not a picture of the Amber Pudding, but the nearest I could find as to what I think it is. It will not have the sauce.

Amber Pudding

Ingredients

Just over 100g (8oz)  breadcrumbs

100g (8oz) beef suet

60g (2oz)moist brown sugar

2 eggs

3 dessertspoons marmalade

Method

Mix all ingredients well together.

Put into a buttered basin.

Steam for 2 hours.

If you find these old recipes interesting, you can find out more in Viv’s Family Recipes.  See the book on My Books page. Click on the link here and it will take you directly to the book’s page on Amazon.