Rice Black-cap Pudding

Ingredients

• Butter a pudding-basin
• stick raisins or prunes all over the bottom
• a teacupful of dry rice
• a basin that will hold a pint of water

Method

1. 1

   Tie a cloth tightly over the basin, and plunge it into boiling water.

2. 2

   Boil for an hour, when it will turn out a nice shape, with the raisins or prunes covering the top of the rice, which form the black cap.

3. 3

   It can be eaten with sugar and butter, or sirup, or plain pudding-sauce.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 66. The excerpt below is the record exactly as published.

Rice Black-cap Pudding. “Butter a pudding-basin, stick raisins or prunes all over the bottom, and pour into the centre a tea- cupful of dry rice, this quantity being sufficient for a basin that will hold a pint of water

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