NAPKIN PUDDING

Ingredients

• 1/2 loaf Stale white bread
• 2 tablespoons Butter (Originally 'clear fat or butter'. Substituted with butter.)
• 5 large Eggs
• 1 cup Granulated sugar
• 1 tablespoon Lemon zest (Grated from 1 lemon.)
• 2 tablespoons Lemon juice (Juice from 1 lemon.)
• 1/2 cup Currants (Optional)
• 1 cup Thin jelly (For jelly sauce.)
• 1 cup Boiling water (For jelly sauce.)
• 1/2 cup Brandy or wine (For jelly sauce.)
• 2 tablespoons Granulated sugar (For jelly sauce, estimated (not specified in original recipe).)
• 1 teaspoon Cornstarch (For jelly sauce.)
• 1 tablespoon Cold water (For jelly sauce, to dissolve cornstarch.)
• 1 large Egg white (Optional, for jelly sauce.)

Instructions

1. 1Soak the stale bread in water until thoroughly moistened. Squeeze out all the excess water until the bread is perfectly dry. This step is crucial to the pudding's texture.
2. 2Melt the butter in a skillet over medium heat. Add the squeezed bread and stir constantly until the bread is smooth and dry. This step helps to develop the pudding's base.
3. 3In a separate bowl, lightly beat the eggs with the sugar. Stir the cooked bread into the egg mixture. Mix well. Add the grated lemon zest and lemon juice to the mixture. If desired, stir in the currants.
4. 4Grease a large bag or a very large napkin generously. Place the pudding mixture inside, leaving plenty of room for it to expand during cooking. Tie the bag or napkin securely.
5. 5Place the tied pudding in a pot of boiling water. Ensure the water level is high enough to submerge the pudding. Boil for 2 hours, or until the pudding is set and cooked through.
6. 6In a saucepan, combine the jelly, boiling water, and brandy or wine. Add sugar to taste. In a small bowl, dissolve the cornstarch in cold water. Add the cornstarch mixture to the jelly mixture and cook, stirring constantly, until the sauce thickens slightly. If desired, gently fold in the beaten egg white.
7. 7Just before serving, pour the jelly sauce over the pudding. Serve warm.