Boil half a pint of water with about 2 tablespoonfuls of sugar, then add ½ lb. of stoned prunes and let simmer until the fruit softens. Put 4 tablespoonfuls of flour into a basin with a pinch of salt, mix with it three-quarters of a pint of milk and add a tablespoonful of melted butter. Then take the prunes out of the syrup and add them to the mixture. Pour into a buttered mould, cover with buttered paper, and steam for two hours. Turn out and pour the prune juice round the pudding.
Boil half a pint of water