Black Cap Pudding
Ingredients
Directions
Pick and wash the currants.
Butter a mold well and lay the currants at the bottom.
Pour the batter over the currants.
Boil for 2 hours.
Turn out the pudding; the currants will be on top, forming the black cap.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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