Motza Pudding (baked).
2 motzas, 2 tablespoonfuls meal, 2 oz. dripping, ½ lb. dried fruit, 2 eggs, 2 oz. brown sugar, spice to taste.
Soak the motzas in cold water, then squeeze them very dry. Prepare the fruit, mix all the dry ingredients together, then add the eggs, well beaten. Grease a pie-dish well, sugar it, fill it with the mixture, and bake about ½ hour. Serve with clarified sugar (see [page 39]).
Boiled motza pudding is made in the same way, but chopped suet must be used instead of the dripping.