Original Receipt from 'Croydon's Weekly Standard' - Saturday 17 January 1903Layer Pudding: -lngredients: Suet crust, a pot of raspberry jam. Make a light suet crust, roll it out thin, and cut it in rounds the size of a cake-tin, in which latter the pudding will be boiled. Place a round of paste at the bottom of the tin and a strip round the sides, wetting the edges to make them adhere; spread a layer of jam over the bottom cruet and then cover with a round of thin paste and then jam, and eo ca until the tin is full. Tie over with a floured cloth, and boil for three hours. If different 1 coloured jams are used for each layer, it makes the pudding a prettier one than if only one kind
Original Receipt from Birmingham Daily Gazette - Wednesday 14 March 1928LAYER PUDDING. A Layer Pudding is a change from the ordinary suet pudding. Make a plain suet dough in the usual way and cut into five pieces, each larger than the last. Then grease a bowl and put a spoonful of jam or treacle or dates or sultanas in the bottom. Cover with a flat round to fit the bottom of the basin, then add another layer of your mixture, and so on, and finishing with a rather thicker layer of paste for the last. Steam or boil in the usual way, but you need not cook these more than an hour and half or two hours.