(Recipe #6, page 153)
Ingredients: 1 pound of fine flour, ½ pound of finely chopped suet, 1 egg, 1 small cup of cold water, 1 spoonful of sugar.
Stir these ingredients together to form a dough, knead it well, and roll it to make an oblong sheet twice the thickness of a knife back, cover it with currants or pitted plums or sour cherries, and sprinkle with the necessary sugar, or spread the dough with any preserves or a tasty compote. Roll it up lengthwise, close the pudding by pressing the dough on both ends, roll it in a cloth tied at both ends, and cook it without interruption in boiling water for 2 full hours.
This pudding is served with powdered sugar instead of sauce. It can be served cold as a pastry and is very suited that use, but in that case butter must be substituted for the suet. Serves 16.
Translated by David Green.