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
Bring the cream slowly to the boil and boil for half a minute; allow to cool a little. Well beat the eggs and stir them into the cream, beating well. Allow to get quite cold. It will be fairly thick. Beat in the flour, nutmeg, mace, sugar and breadcrumbs. Use only the amount of breadcrumbs required to bring the cream to the consistency of butter; this may be less than
If preferred, a large pudding basin can be buttered and the pudding steamed, well covered with foil, for an hour and a half.
For the traditional sauce, stir
©1975 The Estate of Elizabeth Ayrton