Herb Pudding
450g (1lb) Currants
150ml (¼ pint) Cream
110g (4oz) Sugar (Optional)
4 Eggs
Bread, grated
Oatmeal
Spinach
Parsley
Sorrel
Thyme
Nutmeg
Salt
Boil the oatmeal until tender and drain well.
Chop the spinach and herbs finely.
Beat the eggs with the cream.
Mix all of the above with the currants, add the sugar if you want it sweeter.
Add nutmeg, salt and breadcrumbs.
Prepare either a tea towel lightly dusted with flour, or sheet of kitchen foil or a double thickness of greaseproof paper, brushed with melted butter.
Place the mixture on the covering.
Wrap loosely but securely, leaving enough space for it to rise.
Tie or seal the covering.
Place in the steamer and cover tightly.
Steam for 2 hours, topping up with boiling water as required.
To make an Herb Pudding
Take a good quantity of spinage and parsley, a little sorrel and mild thyme, put to them a handful of great oatmeal creed, shred them together till they be very small, put to them a pound of currans, well washed and cleaned, four eggs well beaten in a jill of good cream; if you wou'd have it sweet, put in a quarter of a pound of sugar, a little nutmeg, a little salt, and a handful of grated bread; then meal your cloth and tie it close before you put it in to boil; it will take as much boiling as a piece of beef.
English Housewifry - 1764
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