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COTTAGE PLUM PUDDING (another way)

Mix thoroughly one pint of flour, half a pint of sugar, a quarter of a pound of fresh butter, two tea-spoonfuls of cream of tartar, one teaspoonful of bicarbonate of soda, two ounces of currants, and two ounces of stoned raisins. Work the ingredients into a light paste with two well-beaten eggs and half a pint of milk. Pour the pudding into a well-buttered mould, and bake it in a brisk oven. This pudding may be eaten cold as plain cake. Time to bake, about three-quarters of an hour. Probable cost, 9d. Sufficient for four or five persons.