A Nice Boiled Pudding
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 pint flour
- water
- powdered sugar
- butter
- nutmeg
Instructions
- At sunrise, make up a pint of flour exactly as you do for bread, ensuring it rises well. About half an hour before the puddings are to be served, bring a large pot of water to a boil. Shape the dough into balls the size of a goose egg and drop them into the boiling water. Boil them quickly with the pot covered. When done, tear the puddings asunder rather than cutting them, as cutting will make them heavy. Serve with powdered sugar, butter, and grated nutmeg.