Six Cup Pudding
One of my favourite recipe books is Alison Uttley's "Recipes from an Old Farmhouse". It's a record of her childhood in rural Derbyshire in the early twentieth century. The recipes are based on her mother's notebooks and many of the dishes lack precise weights and cooking times but the food is basic and, at least the ones that I have made, tasty. I thought that people would like this one. You'll need an ordinary teacup (rather than the American cup measure). I've also added a few bits to the instructions to make it easier.
1 cup of plain flour, sugar, currants, raisins, butter and milk.
1 beaten egg
1 tsp of baking powder
1. Mix all the ingredients together and spoon into a pudding basin.
2. Cover the basin with tinfoil.
3. Steam for 2 hours.
4. Serve with custard, cream or ice cream.