Black-Cap Pudding

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (6)
  1. Make a good light thin batter.
  2. Just before it is poured into the cloth stir to it half a pound of currants, well cleaned and dried.
  3. Boil it the usual time, and dish it with the dark side uppermost.
  4. Send very sweet sauce to table with it.
Alternative Method
  1. Some cooks butter a mould thickly, strew in the currants, and pour the batter on them, which produces the same appearance as when the ingredients are tied in a cloth.
Serving Note
  1. All batter puddings should be despatched quickly to table when they are once ready to serve, as they speedily become heavy if allowed to wait.
Original Text
BLACK-CAP PUDDING. Make a good light thin batter, and just before it is poured into the cloth stir to it half a pound of currants, well cleaned and dried: these will sink to the lower part of the pudding and blacken the surface. Boil it the usual time, and dish it with the dark side uppermost; send very sweet sauce to table with it. Some cooks butter a mould thickly, strew in the currants, and pour the batter on them, which produces the same appearance as when the ingredients are tied in a cloth. All batter puddings should be despatched quickly to table when they are once ready to serve, as they speedily become heavy if allowed to wait.
Notes
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