Black Cap Pudding

Ingredients

• 2 oz. Currants
• 6 oz. Flour
• 3 oz. Sugar
• 2 Eggs
• \ teaspoonful Salt
• i teaspoonful Nutmeg
• 1 pint Milk

Method

1. 1

   Mix the dry ingredients, then drop in the eggs, not beaten; add 1 pint cold milk gradually and beat all well.

2. 2

   Butter a basin (not tin), sprinkle 2 oz. currants at the bottom, pour in the batter, steam for 2 hours, and serve with sweet sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 103. The excerpt below is the record exactly as published.

6 oz. Flour, 1 teaspoonful Baking Powder, a pinch of Salt, a breakfastcupful of Milk. Grease a pudding basin well ; fill with the apples after they have been peeled and cnt up, and sprinkle the sugar over tliem. Put into a basin the flour, salt, and baking powder ; beat up the egg, and add the milk to it. Stir this gradually among the flour, mixing it quite smooth. Pour this batter over the fruit; cover the whole with a buttered paper, and steam gently or 2 hours. Or if the above is put into an ashet and baked for 1 hour in a hot oven it will be found to be very good. Batter for Fritters. 2 tablespoonfuls of Flour, a little Salt, 1 tablespoonful melted Butter or ■ Salad Oil, the white of 1 Egg. Add the butter to the flour, and mix it into a smooth batter, not too stiff. Whip the egg very stiff’ with a little salt, and lightly add it to the batter just before using. This can be used for any kind of fritter. Tinned fruit must be dried well in a cloth from the syrup. Bermuda Pudding. Crumble 4 oz. of stale sponge-cakes — or biscuits — into a bowl ; pour ^ pint of boiling milk or cream over them, the cream having been previously sweetened. When this has soaked for hour, beat with a fork, and add slowly Jhwhisked eggs. Butter a mould, and line it with thin slices of preserved ginger ; then put in the pudding care- fully, without moving the ginger lining. Chver with paper, tie in a cloth, and place on a plate turned upside down in a saucepan, with enough water to reach to within 3 inches of the toj:>. Bird’s Nest Pudding. ^ packet gelatine soaked in 1 teacupful water. Bring to boil, add 2 spoonfuls red currant jelly and juice of a lemon and 1^ oz. sugar and a little cochineal. Soak ^ packet gelatine in 1 teacupful milk for | hour. Thin milk on the fire. Take the tops off 4 eggs (put yolks and whites aside for something else). Add sugar to white mixture. Put cochineal mixture into border mould. Turn out when firm on glass. Pour white mixture into 2 egg-shells, add yellow colouring for other eggs and cochineal for pink. Set egg-shells to firm, and then strip off shells and place in centre of jelly. TklED FAVOURITES COOKERY BOOK. 1U7 Black Cap Pudding:. 2 oz. Currants, G oz. Flour, 3 oz. Sugar, 2 Eggs, \ teaspoonful Salt, i tea- apooul'ul Nutmeg, 1 pint Milk

Cook this with the app: pantry check, scaling, and the assistant.