Home › The Principles of Cookery › Summer Pudding

Summer Pudding

Beat five table-spoonfuls of flour smoothly with a quarter of a pint of milk. Add gradually three-quarters of a pint of boiling milk, and boil the mixture, stirring it all the time, for five minutes. Pour it out, and let it become partially cool, then add two fresh eggs and half a tea-cupful of sugar. Beat the batter briskly for a few minutes, and stir in a tea-cupful of fresh summer fruit of any kind. Put the mixture into a buttered bowl, tie it securely in a floured cloth, plunge it into boiling water, and keep it boiling quickly till done enough. Turn it out, and serve immediately. Send sweet sauce or powdered sugar to table with it. Time to boil, an hour and a half. Probable cost, 9d. Sufficient for four or five persons.