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HomeA Bag Pudding With Currants

A Bag Pudding With Currants

adapted from “The Old Farmer’s Almanac”

Ingredients

2  eggs
1 stick  unsalted butter  (125 g)
125 grams  white  flour
125 grams  currants  (I used  chokeberry)
125 grams  white  sugar

Preparation

1. Break the eggs into a bowl and  whisk  them. Don’t  beat  them and don’t  whisk  them to a froth. Just make them smooth in the bowl. Because the eggs are the only  rising  material in the mixture, this maneuver is better underdone than overdone.
2. Then  mix  everything together well in a big container. As the mixture may be difficult to combine with a  spoon,  there is no objection to going in with your hands and really giving it a larruping.
3. This done,  turn  your attention to the pudding bag.  Soak  the cotton square in  warm  water and wring it relatively  dry.  Lay it flat on the kitchen table and flour the  top  side well. This will form a moist  coating  of flour on the cloth which is essential to removing the pudding from the bag later. Shake off excess flour.
4. Now dump the pudding mixture in the center of the cloth. The mixture will not be too “loose” and will remain pretty much upright in a blob. Gather the corners and edges of the cloth up around the mixture to form the “bag” around the pudding and tie off the pudding. Make allowance for some  rising  (the eggs) and some swelling during cooking. In short, don’t tie the bag completely tight about the mixture, but leave a small emptiness between the  string  and the pudding. If you do it right, the ultimate pudding will have the form of a flattened orb, swelling to the precise size you have left in the bag. If you leave too much space, the pudding will sag.
5. Leave a loop in the  string  so you  can  thrust in the handle of a long wooden  spoon  to retrieve the finished pudding from the  boiling  water. Everything is going to be wicked hot when the time comes, and the loop is a must. Also, tie the knot around the bag so it  can  be easily untied.
6. Boil  in a bag for one hour.
7. It is all right to add water during the cooking, but don’t let the  boiling  stop at any time.
8. Serve  the pudding with  warm  custard.
Credit:  Foodista

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