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Black Currant Pudding

Butter a basin and line it with pudding paste. To a pint and a half of fruit mix six ounces of sugar. The currants should be dry or they will make too much juice. Mix the sugar well up with the fruit before it is put into the basin; boil one hour and a half. Or a pudding may be baked in this way. Stew for about a quarter of an hour, in as much milk as will cover it, a tea-cupful of rice made sweet with two ounces of sugar. Take care it does not burn, and when done and nearly cool, stir in an ounce of butter and three well-beaten eggs with three table-spoonfuls of cream. Lay some currants, previously cooked, in a pie-dish, add sugar (they require a good deal), and throw the mixture over them. Bake at once for half an hour; one hour to cook the fruit will be sufficient. May be used hot or cold. Probable cost, 1s. 3d. Sufficient for five or six persons.