English currant pudding

(Recipe #7, page 153)

Combine 1 pound [3-1/2 – 4 cups] of fine flour with ½ pound of very finely chopped suet and a bit of salt; stir in 2 eggs beaten to a froth, a generous ¼ quart of high-fat milk, 2 ounces [1/4 cup] of sugar, 7 ounces of currants, 7 ounces of seeded raisins, and seasonings to taste. Finally mix in a glass of rum and boil the pudding in a mold for 4–6 hours.

A wine or rum sauce may be served with the pudding. For everyday meals, the following sauce is recommended: stir a bit of flour into melted butter, stir in boiling water, boil it with sugar, cinnamon, and a bit of salt, remove the sauce from the heat and stir in white wine and (optionally) also a tablespoon of rum.—Serves 15.

Note: Leftover pudding can be reboiled in the mold, and many think this second boiling makes the pudding better than when it was fresh.

Translated by David Green.

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