Ingredients
- a pound of currants
Directions
1
Make a good light thin batter, and just before it is poured into the cloth stir to it half a pound of currants, well cleaned and dried: these will sink to the lower part of the pudding and blacken the surface. Boil it the usual time, and dish it with the dark side uppermost; send very sweet sauce to table with it. Some cooks butter a mould thickly, strew in the currants, and pour the batter on them, which produces the same appearance as when the ingredients are tied in a cloth.
2
_All_ batter puddings should be despatched quickly to table when they are once ready to serve, as they speedily become heavy if allowed to wait.
By Eliza Acton ·
Recipe sourced from
gutenberg