Simple Currant Pudding

Ingredients

• One pint of milk
• One-half pint of currants (dried)
• Three table-spoonfuls of flour
• One-quarter cupful of butter
• Four eggs (yolks)

Method

1. 1

   Mix the flour with a little of the milk until perfectly smooth, add the rest of the milk, and if the paste seems at all lumpy, strain it through a sieve; then place the liquid on the fire in a double boiler, and let it simmer until rather thick, stirring often.

2. 2

   Add the butter, remove from the fire, and when cooled, stir in the beaten yolks of the eggs and the dried currants.

3. 3

   Put the pudding in a bag, and boil two hours.

4. 4

   Serve with wine sauce.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 199. The excerpt below is the record exactly as published.

SIMPLE CURRANT PUDDING. One pint of milk. One-half pint of currants (dried). 459 PUDDINGS. Three table-spoonfuls of flour. One-quarter cupful of butter. Four eggs (yolks)

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