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Black Cups

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

  1. Apples
  2. Blood
  3. Sugar
  4. Black puddings
  5. a teacupful of cider
  6. Beef
  7. Wine
  8. White sugar
  9. Currant
  10. Water
  11. Pudding
  12. Kids
Contains Sulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Halve and core some fine large apples, put them into a shallow pan, strew white sugar over, and bake them.
  2. Boil in glass of wine, the same of water, and: sweeten for sauce.
  3. Biack Currant Pudding.-—Line a basin _ with a light pudding paste;
  4. put sugar over it, put in the black currants, add more sugar, and a teacupful of cider, cover with a top crust, tie cloth over it, and boil for two hours.
  5. Black Puddings can be made to advantage with the blood of calves, sheep, or beef mixed with pig’s blood.
  6. ‘‘ But,’’ says Baron Brisse in “Tia Cuisine,” “you have a very inferior pudding.” In Italy and elsewhere very fine black puddings are made with the blood of wild boars, of deer, kids, hares, and fowls.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife