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Steam Currant Pudding

A dish that starts with cottolene and finishes with sugar.

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 tablespoons Cottolene
  • 1/2 cup sugar
  • 2-1/2 cups flour
  • 3-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg well beaten
  • 1 cup milk
  • 1/2 cup currants
Make it lactose-friendly
  • 1 cup milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. PROCESS: Mix and sift the dry ingredients (reserving two tablespoons flour), rub in Cottolene with tips of fingers. Sprinkle two tablespoons flour over cleaned currants, add to first mixture; add milk gradually, beat well and turn into a buttered mold; cover and steam two hours. Serve with Dried Apricot and Hard Sauce.
Nutrition (estimated, per serving)
Calories433
Protein10.6 g
Fat3.8 g
Carbs90.5 g
Fiber2.5 g
Sodium714 mg

Source

Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States