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Dessert

Black-cap Pudding

A currant pudding made with a light thin batter, boiled and served with a sweet sauce.

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

Ingredients

Directions

Make the pudding

  1. Prepare a good light thin batter.

  2. Stir in the currants just before pouring into the dish.

  3. Boil the pudding for the usual time.

Serve

  1. Serve with the dark side facing up and a very 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.

Explore the science

What each ingredient does

Currants
Provide the dark, fruity pieces that give the pudding its colour and sweet, tart flavour.
Batter
Forms the light, soft body of the pudding that sets around the currants as it cooks.

The step that matters

Stir in the currants just before pouring into the dish. Currants are heavy and sink if left standing in the batter, so they cluster at the bottom. Adding them at the last moment keeps them spread 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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