Two cupfuls of flour; two cupfuls of blackberries; two eggs ; one cupful of milk; one tablespoonful of butter; half a yeast-cake dissolved in warm water; one small teaspoonful of soda; half a teaspoonful of salt.

Melt the butter, beat the eggs, and mix these, the flour, the yeast, the salt, and the soda, to a batter. Let it rise in a warm place until light. Four or five hours will probably be needed for this. When the pudding has risen sufficiently, stir in the blackberries, well dredged with flour, turn the pudding into a buttered mould, and steam it for three hours. Serve hard sauce with it.

This pudding is even better when huckleberries take the place of blackberries.