Home › Recipes › Brandy, Wine or Curacoa Sauce

Brandy, Wine or Curacoa Sauce

3/4 pound of white sugar. 3/4 pound of fresh butter. 10 eggs. 1 pound of flour.

Cream the butter and sugar together by warming and beating. Beat in the eggs, one or two at a time, then the flour in small portions. To beat the mixture after flour is all in makes the pudding fine grained and whiter, but not so light. Don't beat it much. Steam in fancy tall moulds if to go to table whole; to be dished up in slices any sort of cake or jelly moulds suit. These puddings need to be put on in good tight steamers when the water is already boiling, and be kept steaming 1 3/4 hours, or longer. Pretty name, isn't it? the next, sultana pudding. It is not going to be told here how it compares in goodness with the queen pudding which we had away back, because a comparison between a queen and a sultana would be odious. However, this is a white rose.