Currant Pudding Recipe

Take one pound of flour, ten ounces of currants, five of moist sugar, a

little grated ginger, nutmeg, and sliced lemon-peel. Put the flour with

the sugar on one side of the basin, and the currants on the other. Melt

a quarter of a pound of butter in half a pint of milk; let it stand till

lukewarm; then add two yolks of eggs and one white only, well beaten,

and three tea-spoonfuls of yest. To prevent bitterness, put a piece of

red-hot charcoal, of the size of a walnut, into the milk; strain it

through a sieve, and pour it over the currants, leaving the flour and

the sugar on the other side of the basin. Throw a little flour from the

dredger over the milk; then cover it up, and leave it at the fire-side

for half an hour to rise. Then mix the whole together with a spoon; put

it into the mould, and leave it again by the fire to rise for another

half hour.

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