Black Currant Pudding

Ingredients

• 6 ozs. suet
• I lb. MILLENNIUM flour
• I dessertspoonful BORWICK'S BAKING POWDER
• ^ egg
• I pint milk
• ^ lb. black currant jam
• I lb. sugar

Method

1. 1

   Mix the flour and baking powder, add chopped suet.

2. 2

   Beat egg in | pint of milk, add sugar.

3. 3

   Mix all together and beat for 2 or 3 minutes.

4. 4

   Pour into a greased basin.

5. 5

   When one-third full add a layer of jam, then more batter and jam alternately.

6. 6

   Allow room in basin for pudding to swell, tie down, and steam for 3 or 4 hours.

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 18. The excerpt below is the record exactly as published.

BLACK CURRANT PUDDING. 6 ozs. suet. I lb. MILLENNIUM flour. I dessertspoonful BORWICK'S BAKING POWDER. ^ egg. I pint milk. ^ lb. black currant jam. I lb. sugar

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