Black Cap Pudding

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For serving
Instructions (8)
  1. Boil 2 ozs. of Carolina rice very tender, to which add a cupful of cream and set it to cool.
  2. Break 2 eggs into a basin, beat them a little, and add a large spoonful of bread-crumbs, and a little nutmeg, sugar, and salt; then mix them with the rice.
  3. Spread a mould rather thickly with butter, place at the bottom a layer of currants, rather more than 1/4 inch thick.
  4. Cut up a spoonful of candied peel, stick a few pieces round the sides, and put the rest on the currants.
  5. Put the mixture into this prepared mould, being careful in so doing not to disturb the currants.
  6. Put the mould into a stewpan, containing just enough water to come half-way to the mould; put a greased paper on the top and steam 11/2 an hour.
  7. As the water decreases, add more boiling water in the pan, round the mould, and keep the stewpan closely covered, or the top of the pudding will not be done.
  8. Turn it out on the dish, and give plenty of Wine Sauce or any other sauce you prefer (see Sweet Sauces) with it.
Original Text
Black Cap Pudding. Boil 2 ozs. of Carolina rice very tender, to which add a cupful of cream and set it to cool. Break 2 eggs into a basin, beat them a little, and add a large spoonful of bread-crumbs, and a little nutmeg, sugar, and salt; then mix them with the rice. Spread a mould rather thickly with butter, place at the bottom a layer of currants, rather more than ¼ inch thick. Cut up a spoonful of candied peel, stick a few pieces round the sides, and put the rest on the currants. Put the mixture into this prepared mould, being careful in so doing not to disturb the currants, and put the mould into a stewpan, containing just enough water to come half-way to the mould; put a greased paper on the top and steam 1½ an hour. As the water decreases, add more boiling water in the pan, round the mould, and keep the stewpan closely covered, or the top of the pudding will not be done. Turn it out on the dish, and give plenty of Wine Sauce or any other sauce you prefer (see Sweet Sauces) with it.
Notes
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