4 tbsp. corn meal
3 lg. or 4 sm. eggs
2 1/2 c. sugar
2 c. raisins, seeded
1 c. currants
1 tsp. salt
Spices: Nutmeg, cloves and cinnamon

Cook corn meal slowly in milk until milk appears creamy like. Add sugar to beaten eggs and fruit. Pour over cooked part, then spices. Stir fruit up when first cooking. Open little places in pudding when set and pour cream in. Cook slowly 4-6 hours.