Dutch Pudding or Souster
Melt one pound of butter in half a pint of milk; mix it into two pounds of flour, eight eggs, four spoonfuls of yeast: add one pound of currants, a quarter of a pound of sugar beaten and sifted.
This is a very good pudding hot; and equally so as a cake when cold. If for the latter, carraways may be used instead of currants. An hour will bake it in a quick oven.