|
|
| Manx Pudding |
No work was to be done on a
Sunday and it was customary to prepare the Sunday meal the previous
night.The ususal dessert was a batter pudding made of
milk and eggs.
When rice pudding was
introduced into the Island it was called "sweet porridge with currants in it".
During the rest of the week the dinner routine on the farms was "broth,
pudding, beef".
The reason perhaps was that
hungry farm-workers would eat less meat if their appetites were first quelled
by helpings of steamed currant pudding.
4 oz. Plain Flour
Pinch of
Salt
2 Eggs
1/2 Pint of Milk
1 oz.
Currants.
Sieve flour and salt and
make a well in the centre. Add the eggs and mix in the flour gradually, slowly
adding the milk. Beat well till the mixture is full of bubbles. Stir in the
currants. Pour into a greased pudding dish. Cover and steam for about two
hours.
|
|
|
