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English Currant Pudding

8 servings

Ingredients

• 500 g fine flour
• 250 g suet, finely chopped
• salt (a little)
• 3 pcs eggs, beaten
• 0.25 l good milk
• 75 g sugar
• 200 g currants
• 200 g raisins, pitted
• spice as desired (a little)
• 1 glass rum

Instructions

1. Mix 500 g fine flour with 250 g very finely chopped suet and a little salt.
2. Fold in 3 beaten eggs, ¼ liter good milk, 75 g sugar, 200 g currants, 200 g pitted raisins, spices as desired, and finally 1 glass of rum.
3. Cook the mixture in a mold or napkin for 4-6 hours.
4. Serve with wine or rum sauce.

Modernized from a treasured 19th-century German cookbook.