Desserts > United States > Alma Pudding >
1 C butter (2 sticks), softened
1 C powdered sugar
1 C all-purpose flour
1/2 C currants
4 eggs, beaten
In a bowl, beat butter until it resembles thick cream. Beat in sugar gradually until mixture is well blended and smooth. Beat in flour gradually until mixture is well blended. Add the currants and beaten eggs; mix until well blended. Grease a pudding mold; pour mixture into mold and cover with a cloth. Bring a pot of water to a boil; place mold in water. Do not submerge mold; remove excess water if necessary. Boil gently for about four to five hours; remove mold from water. Allow to cool before removing cloth. Sprinkle pudding with powdered sugar. Serve.
Note: Recipe derived from "The Book of Household Management" by Isabella Mary Beeton (1861).
Food Fare Culinary Collection: American Food & Culture
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