Black-cap Pudding
Ingredients
Directions
Make the pudding
Make a good light thin batter.
Just before pouring it into the cloth, stir in the cleaned and dried currants.
Boil the pudding for the usual time.
Serve
Dish it with the dark side uppermost.
Serve with a very sweet sauce.
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.
Explore the science
What each ingredient does
- Currants
- Provide the dark, fruity specks and sweetness that give the pudding its blackcap look.
- Light thin batter
- Forms the body of the pudding, setting as it cooks around the currants.
The step that matters
Stirring in the currants just before pouring. Currants must be cleaned and thoroughly dried first, because surface moisture can make the batter wet and heavy. Adding them just before pouring keeps them from sinking to the bottom while the batter is still thin.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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