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Potato Flour Pudding, Steamed

Pour a pint of boiling milk, nicely flavoured, upon a smooth paste, made of three table-spoonfuls of potato flour mixed with a little cold milk; add a little sugar and six well-beaten eggs. Butter a plain round mould rather thickly, and ornament it prettily with alternate rows of stoned raisins and candied fruits. Pour in the pudding, lay a piece of oiled paper upon it, and cover closely. Place the mould upon a plate turned upside down in a saucepan containing boiling water about three inches in depth, and be very careful that the water does not overflow the top. Keep the water boiling until the pudding is done enough. Turn it carefully upon a hot dish, and send sweet sauce to table in a tureen. If a richer pudding is required, cream may be used instead of milk. Time to steam, an hour and a half. Probable cost, if made with milk, 1s. Sufficient for four or five persons.