English Pudding

Contributed By: Kay Davis


8 oz. or 2 cups Self rising flour
4 oz. or ? cup Crisco with rice flour added and blended into pea size pieces
2 oz. or ? cup Sugar
4 oz. or ? cup Currants or raisins
water to mix into a soft dough


Put all ingredients into a large bowl and mix. Add enough water to make a soft dough.
Put into a greased ceramic bowl and top with a piece of waxed paper and a piece of foil. attach with string.
Lower into a pot and fill pot with enough water to reach half way up the bowl.
Cook for about 3 hours.
When cooked remove from bowl and slice. You can serve it with syrup or sugar or custard sauce.

Custard Sauce
10 oz. Cream
3 egg yolks
1 teas. Cornstarch
1 tablespoon sugar
few drops vanilla
Cook cream until it almost boils. Cook it gently. Mix the remaining ingredients together and add to cream. Cook gently stirring constantly until the mixture thickens. If it congeals, stir rapidly and it will be fine.

Helpful Hints:

This sauce can be served with pie, other cakes and whatever you would like.

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