Cottage Plum Pudding

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

One pound and a half of flour, four or five eggs, a pinch of salt, a little nutmeg, one pound of raisins, half a pound of currants, sugar to taste, and a little milk. Make a thick batter with five well-beaten eggs, one pound and a half of flour, and a sufficient quantity of milk. Then add the currants washed and picked, the raisins stoned, a little nutmeg and sugar to taste. Mix all well together, and boil it in a basin or floured cloth for quite five hours. The peel of a lemon grated, and a few pieces of citron cut thin may be added.