(Recipe #31, page 159)
Ingredients: 6 ounces of butter, 6 ounces of sugar [3/4 cup], 8 eggs, some cloves, cinnamon, cardamom, lemon peel, ¼ pound of currants, ½ pound of stale black bread, grated and sieved.
Cream the butter, stir in the seasonings, egg yolks, currants, and bread, then fold in stiffly beaten egg whites and ½ glass of rum.
Boil the pudding for 2½ hours and serve with a mousseline or claret sauce.
Translated by David Green.