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Black
Cap Pudding
Eight
ounces of butter
Eight ounces of caster sugar
3 eggs
Eight ounces of self raising flour
Rind and juice of one lemon
Lots of currants
Cream butter and sugar. Add eggs one by one and beat
well. Mix in flour and then juice and rind of lemon. Butter
basin thickly and press currants all round bottom and sides.
Fill up with egg and flour mixture. Cover with buttered paper
or scalded floured cloth and steam for two hours. Turn out
carefully and serve with a lemon sauce.
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