Leopard cake and cottage pudding

LEOPARD CAKE

• flour
• 2 cups white sugar
• 4 eggs
• 1 cup of butter
• ½ cup of molasses
• ½ cup
• ½ cup of sweet milk
• 1 cup of raisins or English currants
• ½ tea-spoonful of soda
• 1 tea-spoonful of cream tartar
• cinnamon, cloves and nutmeg

1.  mix the sugar, eggs, butter, soda and cream of tartar and stir with flour sufficiently (whatever that means – I would guess 2 cups!)
2. then take nearly half the mixture into another dish
3.  to one half add half a cup of molasses
4. 3 tbsp of milk
5. ½ a cup of flour
6. 1 cup of raisins or English currants
7. add cinnamon, cloves and nutmeg to suit the taste
8. put in a spoonful of the dark and light alternately
9. bake in a moderate oven.

COTTAGE PUDDING.

1. Put a layer of bread crumbs in a pudding dish
2. then a layer of sliced apples, or any other fruit you like
3. another of crumbs and apples, finishing with the bread
4. Strew each layer with a little sugar and a few small pieces of butter
5. Then take a pint of milk, two eggs, half a cup of sugar, make a custard and pour over it.
6. flavour with lemon and steam one hour
7. to be eaten|with cream and sugar.

My featured images is once again the little cottage I think wold be just the one to have a leopard cake in the cake tin and a cottage pudding in the oven!