Essex Pudding.
- 2 cups of fine bread-crumbs.
- 2 tablespoonfuls of sago, soaked three hours in a little water.
- ¾ of a cup of powdered suet.
- 5 eggs, beaten light.
- 1 cup of milk.
- 1 cup of sugar.
- 1 tablespoonful flour, wet in cold milk.
- ½ lb. of whole raisins, “plumped” by laying them in boiling water for two minutes.
- A little salt.
Cook the sago in enough water to cover it until tender and nearly dry. Heat the milk and pour upon the beaten eggs and sugar, add the crumbs, beating into a good batter in a bowl; then suet, flour, sago, and salt. Butter a mould thickly and lay the raisins, dredged with flour, in the bottom and sides, in whatever designs you fancy. Fill the mould with the batter—well beaten up at the last—putting it in by cautious spoonfuls not to dislodge the raisins, which should be imbedded in the butter. Put on the lid of the pudding mould, and boil one hour, never relaxing the heat. Dip in cold water and turn out upon a flat dish. Eat with jelly sauce.