Black-Cap Pudding

Instructions

1. Make a good light thin batter, and just before it is poured into the cloth stir to it half a pound of currants, well cleaned and dried: these will sink to the lower part of the pudding and blacken the surface.
2. Boil it the usual time, and dish it with the dark side uppermost.
3. Send very sweet sauce to table with it.
4. Some cooks butter a mould thickly, strew in the currants, and pour the batter on them, which produces the same appearance as when the ingredients are tied in a cloth.
5. Note: All batter puddings should be despatched quickly to table when they are once ready to serve, as they speedily become heavy if allowed to wait.