Black-Cap Pudding
From Modern cookery, in all its branches, 1884
Serves 4
Some cooks prefer to butter a mould and strew in currants before pouring the batter.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 362. The excerpt below is the record exactly as published.
BLACK-CAP PUDDING. Make a good light thin batter, and just before it is poured into the cloth stir to it half a pound of currants
Cook this with the app: pantry check, scaling, and the assistant.