Name: Black-cap Pudding
Ingredients: ½ pound currants, cleaned and dried; good light thin batter

Black-cap Pudding

Ingredients

½ pound currants, cleaned and dried
good light thin batter

Directions

Prepare a good light thin batter.
Just before pouring the batter into the mold, stir in the currants.
Boil the pudding for the usual time.
Serve with the dark side 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.

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Black-cap Pudding