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Greengage Pudding

Line a buttered mould with good suet crust. Fill it with greengages, picked and washed; add a little moist sugar, put a lid of the crust on the top, and fasten the edges securely; tie the pudding in a floured cloth, put it into boiling water, and boil till done enough. As soon as the pudding is turned out of the basin, cut a hole in the top, to allow the steam to escape. Serve with sweet sauce. Time, two to two and a half hours, according to size. Sufficient, a pudding made in a quart mould for half a dozen persons. Probable cost of greengages, 6d. per quart when in full season.