Essex Pudding.
2 cups fine bread-crumbs.
2 table-spoonfuls sago, soaked over night in a little water.
5 eggs, beaten light.
1 cup of milk.
1 cup of sugar.
1 table-spoonful corn-starch, wet in cold milk.
About ½ pound whole raisins, “plumped” by laying them in boiling water two minutes.
A little salt.
Set the sago over the fire in a farina-kettle with enough water to cover it, and let it cook gently until tender and nearly dry. Make a custard of the eggs, milk and sugar; add the crumbs, beating into a thick batter; next the suet, corn-starch, sago and salt. Beat all up long and hard.
Butter a mould very thickly, and lay the raisins in the bottom and sides, in rings or stripes, or whatever pattern you may fancy. Fill the mould by spoonfuls—not to spoil your pattern—with the batter. Steam one hour and a half, or boil one hour.
Dip in cold water; let it stand one minute, and turn out upon a flat dish. The raisins should be imbedded in the pudding, but distinctly visible upon the surface.
Eat with jelly sauce.
Note.—For instructions about pudding-sauces, please see “Common Sense in the Household—General Receipts,” page 419.