This is the lightest and most delicious of all boiled puddings. When it is turned out it is almost solid, but quakes and shakes like a jelly when moved. Cracks appear on the surface, and it must be moved gently to prevent its cracking into several parts. From the sixteenth century onwards, recipes appear in the majority of cook books. Mrs Rundle in 1803 and Richard Dolby in 1830 give the same traditional recipe, using only flour. The earlier recipe of Mrs Anne Blenc