Alma Pudding

Alma PuddingSteamed pudding of dried fruit, currants, sultanas, in cake mixture

'The Book of Household Management', 1861, edited by Isabella Beeton

Serves for 5 - 6


  • 1/2 lb. of fresh butter
  • 1/2 lb. of powdered sugar
  • 1/2 lb. of flour
  • 1/2 lb. of currants
  • 4 eggs.


Beat the butter to a thick cream, strew in, by degrees, the sugar, and mix both these well together; then dredge the flour in gradually, add the currants, and moisten with the eggs, which should be well beaten. When all the ingredients are well stirred and mixed, butter a mould that will hold the mixture exactly, tie it down with a cloth, put the pudding into boiling water, and boil for 5 hours; when turned out, strew some powdered sugar over it, and serve.

Serves for 5 - 6