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Black-cap Pudding

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Black-cap Pudding

Ingredients

Directions

  1. Make a thin light batter.

  2. Stir in ½ pound of cleaned and dried currants just before pouring into the cloth.

  3. Boil the pudding for the usual time.

  4. Serve with the dark side facing up and accompany with a sweet sauce.

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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