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Wiltshire Pudding

Whisk three eggs in a bowl, and mix with them a pint of milk, a pinch of salt, and as much flour as will make a thick batter. Beat the mixture for some minutes, then stir in gently half a pint of picked red currants and a quarter of a pint of ripe raspberries. If more convenient, the raspberries may be omitted. Tie the pudding in a cloth, and plunge it into fast-boiling water; keep it boiling quickly till done enough. Turn it out carefully upon a dish, and cut it into slices three-quarters of an inch thick. Keep these in their original position. Put a little butter and brown sugar between the slices, and serve the pudding hot with sauce in a tureen. Time to boil the pudding, two hours. Probable cost, 10d. to 1s. Sufficient for five or six persons.