Flour Pudding Recipe

Into a pint and a half of sifted flour stir gradually, so that it may

not be lumpy, a quart of milk. Beat seven eggs, and put in, together

with a couple of table-spoonsful of melted butter, and a couple of

tea-spoonsful of salt. Grate in half of a nutmeg--add, if you want the

pudding very rich, half a pound of raisins. They should not be put into

a baked pudding till it has been cooking long enough to thicken, so that

the raisins will not sink to the bottom of it. A pudding made in this

manner is good either baked or boiled. It takes two hours to boil, and

an hour and a quarter to bake it. When boiled, the bag should not be

more than two-thirds full, as flour puddings swell very much. It should

be put into boiling water, and kept boiling constantly. If the water

boils away, so as to leave any part of the bag uncovered, more boiling

water should be added. When the pudding has boiled eight or nine

minutes, the bag should be turned over, otherwise the pudding will be

heavy. Flour puddings should be eaten as soon as cooked, as they fall

directly. Serve them up with rich sauce.