2 /12 cups water (1 cup grape juice and 1 1/2 cup water if convenient
3/4 cup English currants
1 cup chopped, blanched almonds
4 or 5 tablespns. browned flour
2 teaspns. salt
Mix crumbs, almonds, browned flour and salt and add apples. Pour boiling liquid gradually over dried fruits, mixing, until they are separated; then combine all ingredients. Turn into well buttered molds, cover and steam 3-4 hours. Serve with orange syrup sauce or with hard sauce flavored with vanilla and oil of orange, or with egg cream sauce.
1/2 to 1 cup of brown sugar and 1 or 2 tablespoons lemon juice may be used in the pudding. The quantity of liquid will vary with the conditions, but a moderately soft batter is required.