A Bag Pudding With Currants
This done, turn your attention to the pudding bag. Soak the cotton square in warm water and wring it relatively dry. Lay it flat on the kitchen table and flour the top side well. This will form a moist coating of flour on the cloth which is essential to removing the pudding from the bag later. Shake off excess flour.
Now dump the pudding mixture in the center of the cloth. The mixture will not be too "loose" and will remain pretty much upright in a blob. Gather the corners and edges of the cloth up around the mixture to form the "bag" around the pudding and tie off the pudding. Make allowance for some rising (the eggs) and some swelling during cooking. In short, don't tie the bag completely tight about the mixture, but leave a small emptiness between the string and the pudding. If you do it right, the ultimate pudding will have the form of a flattened orb, swelling to the precise size you have left in the bag. If you leave too much space, the pudding will sag.
Boil in a bag for one hour.
It is all right to add water during the cooking, but don't let the boiling stop at any time.