Black-cap Pudding
Ingredients
Directions
Make and cook
Make a light, thin batter.
Stir in the currants just before pouring the batter into the cloth.
Boil the pudding for the usual time.
Serve
Serve with the dark side facing up and 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 sweet, fruity pockets and chewy texture throughout the pudding.
- Batter
- Forms the body of the pudding, setting into a soft, tender mass as it cooks.
The step that matters
Stir in the currants just before pouring the batter into the cloth. If the currants sit in the batter too long they can sink and sour the mix, so the batter may cook unevenly. Adding them last keeps them distributed through the pudding.
“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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