A pint of sifted Indian meal. - Half a pint of West India molasses. - A quarter of a pound of fresh butter. - A pint of milk. - Four eggs. - The yellow rind of a large fresh orange or lemon grated. - A tea-spoonful of powdered cinnamon and nutmeg mixed. Boil the milk. Sift the Indian meal into an earthen pan, pour the boiling milk over it, and stir them well together. Cut up the butter into a small saucepan ) pour the molasses over it; set it on the fire, and let them warm together till the butter is soft, but not oiled. Stir them well, and mix them with the milk and Indian meal. Set the pan in a cool place. In a separate pan beat the eggs very light, and when the mixture has become cold, add the eggs to it, gradually. Then stir in the spice, and grated orange or lemon peel. Stir the whole very hard. Put the mixture into a buttered white dish and bake it well. Serve it up hot, and eat it with a sauce made of powdered white sugar, and fresh butter seasoned with nutmeg and lemon or orange juice, and stirred together to a cream; or with a liquid sauce of melted butter, wine and nutmeg.
This quantity of ingredients will make a small pudding. For a large one, allow a double portion of each article, and bake it longer.
It will be improved by gradually stirring in at the last, a pound of Zante currants or of sultana raisins, well dredged with flour.