BLACK or RED CURRANT PUDDING

Ingredients

• 1 quart red or black currants
• measured with the stalks
• 1/4 lb moist sugar
• suet crust No. 1215, or butter crust No. 1213

Instructions

1. Make, with 3/4 lb. of flour, either a suet crust or butter crust (the former is usually made);
2. butter a basin, and line it with part of the crust;
3. put in the currants, which should be stripped from the stalks, and sprinkle the sugar over them;
4. put the cover of the pudding on; make the edges very secure, that the juice does not escape;
5. tie it down with a floured cloth, put it into boiling water, and boil from 2-1/2 to 3 hours.
6. Boiled without a basin, allow 1/2 hour less.
7. We have allowed rather a large proportion of sugar; but we find fruit puddings are so much more juicy and palatable when _well sweetened_ before they are boiled, besides being more economical.
8. A few raspberries added to red-currant pudding are a very nice addition: about 1/2 pint would be sufficient for the above quantity of fruit.
9. Fruit puddings are very delicious if, when they are turned out of the basin, the crust is browned with a salamander, or put into a very hot oven for a few minutes to colour it: this makes it crisp on the surface.