English Pudding

Mix the dry ingredients well, leaving out only the butter, sherry, and eggs beaten

After that, taking care not to make the dough too hard or too soft, wrap it in a large napkin

Take the napkin as if it were a bundle

Tie it with string, giving many turns so that it becomes well tightened

Place the pudding in a saucepan with plenty of boiling water, but do not let the water cover the pudding

Leave it simmering for six hours

Maintain the level of water, adding more as it evaporates

Turn the pudding every two hours

Let it cool before removing from the napkin

One final tip: it's a dish to make in the evening.