(Recipe #29, pages 158 – 159)
Ingredients: 1¾ pound of good flour [6-1/3 cups], 1–2 ounces of dry yeast or 4 tablespoons of thick wet yeast, 3–4 ounces of melted butter, 4 tablespoons of sugar, raisins and currants to taste (7–8 ounces total), a scant ¾ quart of lukewarm milk, 2 eggs.
Stir all the ingredients together, let the pudding rise in the mold before boiling, or else place the mold in lukewarm water and bring it slowly to a boil.
Serve with a fruit sauce, melted butter, or cooked fruit with generous amount of liquid.
Half the recipe suffices for 6–7 servings.
Translated by David Green.