Black-Cap Pudding

Ingredients

• three tablespoonfuls of flour
• one pint of milk
• two ounces of butter
• the yolks of four eggs
• half a pound of currants

Method

1. 1

   Beat flour into milk until smooth, strain into a stewpan, and simmer until thick.

2. 2

   Stir in butter, then add beaten yolks and currants.

3. 3

   Put into a buttered cloth, tie tightly, and boil for an hour.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 41. The excerpt below is the record exactly as published.

BLACK-CAP PUDDING. BEAT three tablespoonfuls of flour into one pint of milk until quite smooth ; then strain it into a stewpan, and simmer it over the fire until it thickens ; stir in two ounces of blitter, and when cold, add the yolks of four eggs well beaten and strained, and half a pound of currants

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