Wayne Pudding (Good)
2 full cups of prepared flour.
½ cup of butter.
1 cup of sugar—powdered.
½ pound Sultana raisins, washed and dried.
1 lemon—the juice and half the grated peel.
⅛ pound citron, cut into long strips—very thin.
5 eggs—whites and yolks beaten light separately.
Rub butter and sugar to a cream, and strain into this the beaten yolks. Whip up light with the lemon; then the flour, alternately with the stiff whites. The raisins should be dredged with flour and go in last. Butter a mould thickly, line it with the strips of citron; put in the batter, a few spoonfuls at a time; cover, and set in a pan of boiling water in the oven. Keep the water in the pan replenished from the boiling kettle, and bake steadily an hour and a half. Turn out upon hot plate.
Eat warm with brandy sauce. It is a delicious pudding. Leave room in mould for the pudding to swell.