Home › The Principles of Cookery › Nonesuch Pudding

Nonesuch Pudding

Grate the rind of a large fresh lemon upon three ounces of loaf sugar; crush the latter to powder, and mix it with four ounces of dried flour. Beat a quarter of a pound of fresh butter to a cream. Add gradually and smoothly the sugar and flour, two ounces of raisins, stoned and chopped small, and five eggs well-beaten. Mix thoroughly, and pour the pudding into a buttered mould; plunge it into boiling water, turn it out before serving, and send some good custard or wine sauce to table with it. Time to boil, two hours. Probable cost, 1s. Sufficient for three or four persons.