DE MESTRE PUDDING

1/2 lb. Flour. 1/4 lb. Raisins. 1/4 lb. Sugar. 1 oz. Dripping 1 teaspoonful Carbonate of Soda 1 gill Boiling Water. Time–Three Hours. Put the flour into a basin; stone the raisins and cut them in half, mix in the sugar and carbonate of soda. Dissolve the dripping in the water, pour in and make into a dough; leave it to stand all night. Dip a cloth in boiling water and tie the pudding up tightly. Plunge into plenty of boiling water, and keep it boiling steadily for three hours; turn into a hot dish. A little custard sauce served with this pudding is a great improvement.

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