Home › The Principles of Cookery › Puddings in Haste

Puddings in Haste

Take a cupful each of finely-shredded suet, finely-grated bread-crumbs, and picked and washed currants. Mix these ingredients with two table-spoonfuls of sugar, a little grated nutmeg, a tea-spoonful of sliced peel, and a pinch of salt. When the dry ingredients are well mixed, make them up into a light paste with two well-beaten eggs and half a cupful of milk. Wring some small cloths out of boiling water, flour them, and tie in each a small tea-cupful of the mixture. Plunge them into boiling water, and boil quickly. Turn them out on a hot dish, sprinkle white sugar thickly over them, and serve. Time to boil, twenty minutes. Probable cost, 8d.