June 15, 15 1918 – Gingerbread Cup Puddings
Take 6 oz flour, 2 oz oatmeal, 3 oz chopped suet, 1 tsp baking soda, 2 tbs sugar, 2 tbs dark treacle, a little milk, 2 tsp ground ginger. Grease some small cups or jelly jars, and put 1 tsp of syrup in each. Sift the flour and ginger, add the suet, sugar and oatmeal. Mix well. Make a well in the centre and put in the treacle. Mix the soda with half a teacupful of milk, and add. Mix together, put into the buttered cups about two-thirds full, cover with greased paper and steam for three-quarters of an hour or more.