Black Cap Pudding

Ingredients

• 2 tablespoonfuls currants
• 1 pint milk
• 2 ozs. butter
• ½ lb. flour
• 2 tablespoonfuls sugar
• pinch of salt
• 1 teaspoonful baking powder

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 70. The excerpt below is the record exactly as published.

lb. flour 2 ozs. butter 4 ozs. jam 1 egg MARGARET’S PUDDING. £ pint of milk 2 ozs. sugar 1 teaspoonful baking powder Have ready a well greased pudding basin and put the jam in the bottom. Rub the butter into the flour, stir in the baking powder, beat up the egg and milk together, and stir in the sugar,, pour this into the flour and mix well. Pour the mixture into the basin in which the jam has been already placed, cover with a cloth or greased paper, and steam for one hour. Turn the pudding out of the basin, and serve at once. 115 MYSTERIOUS PUDDING. 2 eggs I 4 ozs. flour 3 oz. butter 1 tablespoonful of marmalade 4 ozs. sugar \ teaspoonful of baking powder ■Cream tip the butter, add the sugar, and then the eggs, one at a time, mix in the marmalade, last of all stir in the flour and baking powder. Pour the mixture into a greased pudding basin, cover with greased paper, and steam for one-and-a-half hours. Turn out the pudding on a hot dish and serve with marmalade or sweet sauce. SATISFACTION PUDDING. 10 small sponge cakes £ lb. stoneless jam 3 tablespoonfuls sugar 1 pint milk 3 eggs 6 drops vanilla essence Thickly butter a quart sized pudding mould. Cut the sponge •cakes into long pieces and line the mould neatly with them. Place the jam in the bottom, beat the milk, sugar, and eggs together, and pour it over the jam, add the essence and the remaining sponge •cake to form a floating cover. Cover with greased paper and steam for two hours. Serve at once. COCOANUT AND APPLE PUDDING. I- pint milk £ oz. butter £ lb. dessicated cocoanut 2 eggs apricot jam sugar to taste 4 or 5 apples Peel and core the apples, place them whole in a pie dish, put a little jam in each. Boil the milk and butter together and sweeten to taste. When boiling, pour over the cocoanut, then add the yolks and stir. Spread the cocoanut over the apples and bake in a moderate oven twenty minutes, then beat the whites stiffly, place over all, and bake again in a slow oven until set. MALTA PUDDING. Line a mould with suet paste, then place a tablespoonful of apricot or greengage jam on the bottom. Cover that with a piece of paste and put a tablespoonful of raspberry or strawberry jam in. Cover again with a round of paste and so on alternately until filled. Steam two hours and serve with sweet sauce. SUET PASTE. i lb- chopped suet pinch of salt i Jt>. flour i. pint cold water Put the suet, flour, and salt in a bowl and stir all together, add the water and mix to a paste. 116 VIENNESE PUDDING. 5 ozs. crumb of bread 3 ozs. castor sugar 2 ozs. candied peel 1 oz. loaf sugar 2 ozs. sultanas grated rind of one lemon yolks of 4 eggs f pint of milk 1 wineglassful of sherry Cut the bread into dice, shred the candied peel, and pick the sultanas. Put these with the lemon rind and castor sugar in a greased pudding basin. Put the loaf sugar in a pan and burn a light brown, then add the milk and allow to dissolve. Pour this to the yolks previously whisked, and then strain over the bread, &c., in the mould, add the sherry, and allow to soak. Steam one- and-a-half hours, turn out, and serve with sherry sauce. A GOOD XMAS PLUM PUDDING. 1 lb. flour 1 lb. soft crumbs 1 lb. suet 1 lb. raisins 1 lb. currants 6 ozs. candied peel 2 ozs. almonds 3 apples \ lb. carrots 2 lemons 3 small oranges 3 eggs 1 lb. sugar 1 teaspoonful baking powder £ teaspoonful salt Clean the fruit and seed the raisins, chop the suet finely, peel and grate the apples, grate the lemon and orange rinds and squeeze out the juice, grate the red part of the carrot, chop the almonds. Put all together into a bowl with the flour and mix well. Beat up' the eggs and stir them in, add the salt and baking powder and mix them well in. Put all into a large greased pudding mould, or a well floured pudding cloth and steam or boil for twelve hours. Do not add any milk or water to above pudding mixture. PLUM PUDDING (Economical). 1 lb. soaked bread 3 tablespoonfuls chopped suet 3 tablespoonfuls stoned raisins 3 tablespoonfuls currants 2 tablespoonfuls sugar 1 piece candied peel a teaspoonful mixed spice 1 teaspoonful bi-carbonate of soda 1 teaspoonful baking powder Squeeze the bread dry, put it into a bowl, add the currants, raisins, candied peel chopped small, and all the lemammg ingredients. Mix thoroughly. Put all into a well greased mould, cover, and steam for two hours. Turn out and serve with brandy or sweet sauce. 117 BLACK CAP PUDDING. 2 tablespoonfuls currants 1 pint milk 2 ozs. butter 2 eggs £ lb. flour 2 tablespoonfuls sugar pinch of salt 1 teaspoonful baking powder

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