PUDDINGS

Apple Batter Pudding

Half cook Oxie pound of apples and put into a pie-dish. Cream two ounces of butter and half a teacupful of sugar together, add two eggs which have been whipped for ten minutes. Work in gradually two tea-cupfuls of flour, one teaspoonful of baking-powder and a pinch of salt. Spread the batter over the apples and bake for half an hour in a moderate oven.

Apricot Pudding

Fill a buttered mould with alternate layers of sponge cake, and tinned or stewed apricots. Beat up two eggs in a pint and a half of milk, and pour over the spongo and fruit. Steam for two hours, and serve with sweet sauce or wlnpped cream.

Arrowroot Pudding

Mix in a basin one tablespoonful of arrowroot with a little cold milk. Put one pint of milk on to boil; when boiling pour in the mixed arrowroot, and stir over the fire till it boils. Flavour with vanilla and castor-sugar. Add the yolks of two eggs, well beatenthen whisk the whites of the two eggs to a stiff froth. Stir it lightly. Pour the mixture into a buttered pie-dish. Bake in a rather quick oven till a light brown colour; sprinkle with castor-sugar, and serve immediately.

Bakewell Pudding

Melt four ounces of butter and eight ounces of sifted sugar, then beat the yolks of three eggs and the whites of two, and mix with the butter and sugar. Make a good crust, lino a pie-dish with it, put raspberry or strawberry jam on the bottom, pour the mixture on to it, and bake.

Birds-nest Pudding

Pare and core some apples, leaving them whole; place in a pie-dish, and fill up the hole where the core was with sugar and a little grated nutmeg. Then make a custard with one quart of milk and five eggs, sweetened and flavoured to taste. Pour this over the apples, and bako gently for half an hour, or until the apples are quite soft.

Blackcap Pudding

Make a battel with milk and flour and eggs. Butter a basin, pour in the batter and five ounces of washed, dried, and picked currants. Cover with a well-floured cloth, tic tightly, and boil for an hour. Turn out, and serve with sweet sauce.

Bread and Butter Pudding (steamed)

Well butter a small basin (to hold a pint), fill loosely with some slices of stale bread and butter sprinkled with castor sugar, and grated lemon rind. Make a custard with two eggs, and half a pint of milk, and pour over the broad, etc., cover with greased paper, and steam for one hour. Serve with a sweet sauce.

Bread Pudding

Put a quart of milk in a double boiler, and grate into it chocolate; add one hcaped-up cupful of breadcrumbs and half a cupful of brown sugar. When hot thicken with a tablespoonful of cornflour mixed with milk. Flavour with vanilla, and serve with sweet sauce or sugar and cream.

Cabinet Pudding

Place a few stoned raisins at the bottom of a well-greased basin. Make a custard with a pint of milk, two eggs, and two tablespoonfuls of sugar, and pour over a pound of bread cut into small squares, and remove crust and allow it to soak for a few minutes; pour into the basin, cover with greased paper. Steam for one hour. Serve with wine sauce.

Canary Pudding

The weight of three eggs in sugar and butter, the weight of two eggs in flour, rind of one small lemon, and three eggs. Melt the butter, but it must not be allowed to boil, add the sugar and the lemon-peel finely minced, and gradually dredge in the flour. Keep the mixture well stirred; whisk the eggs, and add these to the pudding. Beat all the ingredients until perfectly blended, and then put them into a buttered mould. Boil for two hours, and serve with sweet sauce.

Capital Pudding

Mix together a quarter of a pound of chopped suot, half 12 a pound of flour, a small toaspoonful of baking-powder, one teaspoonful of bicar-bonate of soda, four tablespoonfuls of raspberry jam. Stir well with a gill of milk, put into a greased basin, and boil for four hours.

Castle Pudding

Put the weight of two eggs in butter in a basin before the fire, allow it to become half melted, and then beat to a cream. Beat two eggs for ten minutes, then mix gently with the butter; add the weight of two eggs in sugar and in flour. Bake in small greased tins in a moderate oven for twenty minutes, and serve with hot jelly.

Chocolate Pudding

Cut up stale pieces of bread, and soak in a little cold milk. Set the basin you put them in on the stove, and cover with a plate. Whon soft, whisk with a fork. Add sugar to taste and two beaten eggs. Stir in two ounces of grated chocolate. Bake in a quick oven until the pudding is sot. Sift sugar over, and serve.

Chocolate Pudding (2)

Soak a teacupful of iine bread-crumbs in water, and squeeze very dry; dissolve three ounces of grated chocolato in a little hot milk, and add to the bread-crumbs with a pinch of salt, a teaspoonful of castor sugar, and a few drops of vanilla essence. Stir well. Whisk two yolks of eggs into one pint of milk, stir all well together, and pour into a buttered dish. Bake in a steady oven.

Citron Pudding

Beat four ounces of butter, three ounces of sifted sugar, and one egg to a cream; mix all well together; lino a shallow dish with pasto, put in a thick layer of citron-peel sliced thinly, then pour the mixture over it. Bake until the crust is done.

Coconut Pudding

Take one cupful of bread-crumbs, two eggs, half a cupful of desiccated coconut, a pint of milk, a little grated lemon-rind, and two and a half ounces of sugar. Mix all well together, and bring nearly to a boil. Stir in an ounce of butter, put into a greased pie-dish, and bake.

Currant Pudding, Baked

Chop two ounces of suet fine, shred one ounce of candied peel, and cut up two ounces of stoned raisins. Add two ounces of currants, half a teaspoonful of baking-powder, and a grating of nutmeg. Mix together. Beat up one egg, mix it in and add sufficient milk to make the pudding a good consistency, turn into a greased tin or basin and bake in a fairly hot oven for about half an hour. Turn out and serve.

Custard Pudding in Pastry, Baked

Boil a pint of milk, add three beaten eggs with two tablospoonfuls of castor sugar and a little flavouring essence; line a pie-dish with puff paste, and pour in the custard. Bako in a moderato oven for an hour.

Date Pudding

Stone and chop half a pound of dates; and sprinkle over a little sugar, cinnamon, and lemon-juice. Mix a quarter of a pound each of flour, bread-crumbs, and chopped suet. Add the dates and a beaten egg, and a little milk. Pour into a greased mould; tie a floured cloth over, and boil for two hours.

Fig Pudding

Chop three-quartors of a pound of figs, and six ounces of suet; add half a pound of flour, half a pound of bread-crumbs, two ounces of sugar, one teaspoonful of baking-powder, half a teaspoonful of cinnamon, and mix into a dough with some milk; roll in a scalded and floured cloth and boil for about three and a half hours.

Five Minutes Pudding

Put two ounces of flour and one and a half ounces of sugar into a basin, mako a hole in the flour, break in two eggs, beat well, and pour at once into a tin. Bako in a hot oven about five minutes. Turn out on a sugared board, spread jam on quickly, and roll up. Sift sugar ovor, and serve.

Fruit Bread Pudding

Pour one quart of cold milk over two cupfuls of bread-crumbs; add the yolks of two eggs well beaten, the grated rind of one lomon, one cupful of sugar and one tablespoonful of butter. Bake in a moderato oven and spread over it strawberry, raspberry or currant jelly, or preserves.

Fruit Pudding

Lino a pudding-basin or mould with a nice suet crust, not too thin. Fill with plums and a few slices of apples. Make a batter with one egg; one tablespoonful of flour, and one tea-cupful of milk, and sugar to tasto; pour over the fruit, and cover with some of the crust; tie down and boil for two hours.

Fruit Pudding, Cold

Stew a quart of raspberries and red currants, with half a pound of brown sugar, half a pint of water; line a buttered basin with thin slices of bread, fill up the centre with alternate layers of fruit, and slices of bread. When the basin is full, put a plate with a weight on it over the top, and let it stand till the next day, then turn out and serve with custard.

Fruit Rice-Pudding

Cook partially one large teacupful of rice in a little water; drain it and let it dry, line a basin with pared, cored, and quartered apples, or any fruit you choose, cover with the rest of the rice, tie a cloth tightly over the top, and steam for one hour. Serve with sweet sauce. Do not butter the basin.

Gingerbread Pudding

Mix well to-gether half a pound of flour, a quarter of a pound of shredded suet, three tablespoon-fuls of treacle, one teaspoonful of baking-powder, and one large teaspoonful of ground ginger. Add as much milk as required. Steam in a greased basin for two hours.

Ginger Pudding

Shred a quarter of a pound of suet, mix it with half a pound of flour, a quarter of a pound of sugar, two large teaspoonfuls of ground ginger 339

Butter a mould, put in the mixture and beaten egg for mixing. Boil for three hours.

Golden Pudding

Mix together one ounce of sugar, two ounces of breadcrumbs, two ounces of chopped suet, and three ounces of marmalade. Beat two eggs well, and stir into the pudding. Put into a well-greased mould and boil for an hour.

Hasty Pudding

To one pint of milk allow two tablespoonfuls of flour; mix the flour with a little of the milk. Boil the remainder of the milk, thon pour the flour into it; boil for five or six minutes, stirring well. Put into a well-greiwed pie-dish with a piece of butter on the top, and brown in the oven. Serve with jam.

Helena Pudding

Mix well together a quarter of a pound each of bread-crumbs, suet, aud sultanas, three ounces of moist sugar, one ounce of flour, half a teaspoon-ful of baking-powder, a little mixed spice. Turn into a well-greased basin; beat one egg into rather more than half a pint of milk, and pour over the mixture in the basin. Cover with greased paper, and steam for two hours. Serve with sweet sauce.

Jam Roll

Three eggs with their Aveight in sugar; the weight of two eggs in flour, and a little baking-powder. Beat all well together, pour on a flat tin, and bake for seven minutes. When done, spread well with jam, roll up, brush a little milk ou the top, and sprinkle with white sugar.

Jam Turnover

Mix three heaped-up tablespoonfuls of flour to a batter with one egg and a little milk. Add two tablespoonfuls of chopped suet, and one teaspoonful of baking-powder, and beat well. Grease a basin and well cover the bottom with jam. Pour the mixture in, and boil or steam for about one hour. Turn out on a hot dish.

Kimberley Pudding

Quarter of a pound of breadcrumbs, two ounces of chopped suet, two ounces of castor sugar, two ounces of sultanas, pinch of salt. Well mix dry ingredients together, and put into a pie-dish. Beat up one egg and one pint of milk and pour over the mixture. Do not stir. Let it soak one hour, and bake in hot oven, for one hour.

Lemon Pudding

Rub six ounces ot lard into three-quarters of a pound of flour and mix into a smooth paste with a little water, and roll it out to the thickness of about half an inch. Squeeze the juice of a large lemon into a cup, stir into it one teaspoonful of flour, and as much moist sugar as will make it into a stiff paste. Spread this mixture over the rolled-out paste, roll it up, and fasten up the ends. Tie the pudding in a floured cloth and boil for two hours and a half. Serve with sweet sauce.

Llandudno Pudding

Take the weight of two eggs in suet and flour and the weight of one egg in sugar, and well mix together with two tablespoonfuls of jam, the three eggs and a small teaspoonful of carbonate of soda. Steam for two hours.

London Pudding

Lino a pie-dish with puff paste, then spread a thick layer of apricot jam, and a layer of sponge fingers. Mix together half a tablespoonful of flour and one ounce of butter. Boil half a pint of milk and pour it over the flour and butter, sweeten to taste, add the gratod peel of a lemon; stir over the fire till as thick as cream.

Allow it to cool a little, add the beaten yolks of two eggs, and mix all the ingredi-onts well together, and pour them on the sponge fingers; beat the whites of eggs to a froth, lay it on the pudding. Bake for half an hour in a moderate oven.

Macaroni Pudding, Sweet

Put one pint of milk in a saucepan with the rind of half a lemon, and sugar to taste.

When the milk quite boils drop in two ounces of macaroni broken into short lengths, and simmer for thirty minutes. Add a well-beaten egg when the mixture has cooled a little. Pour into a greased pie-dish, scatter some powdered cinnamon over, and bake for ten minutes.

Manchester Pudding

Mix together three ounces of bread-crumbs, three ounces of butter and the grated rind and juice of a lemon. Boil one pint of milk and pour over, sweeten to taste and beat up with three eggs. Spread jam on the bottom of the dish, and pour the other ingredients over. Bake for one hour. Before taking from the oven, beat the whites of three eggs into a stiff froth with sifted sugar, and put over the pudding.

Marguerite Pudding

Rub two ounces of butter into a quarter of a pound of flour, add two ounces of sugar and one teaspoonful of baking-powder, and a pinch of salt. Mix well together with one egg. Put into a well-buttered basin, and steam for an hour. Serve with wine sauce or hot jam.

Marmalade Custard Pudding

Mix together one dessertspoonful of orango marmalade, one of sugar, a lump of fresh butter as big as a walnut, and line the bottom of a pie-dish with it. Beat up three eggs, add one pint of milk, and sugar to taste. Pour it over the marmalade. Put a little nutmeg on the top and three or four small pieces of butter. Bake a light brown.

Marmalade Pudding

Take a quarter of a pound each of flour, sugar, suet, bread-crumbs, and marmalade, add a pinch of salt, and half a teaspoonful of baking-powder. Mix well together with a beaten egg and a quarter of a pint of milk. Steam for two hours.

Nothing Pudding

Rub two ounces of dripping into three breakfast-cupfuls of flour, add three ounces of Demerara 6ugar, and one teaspoonful of baking-powder. Mix all together with a little water, and bake for one hour. Serve with sugar.

Oatmeal Pudding

Mix four ounces of oatmeal, four ounces of flour, a pinch of salt, and a pint of milk. Let this mixture soak all night. Next day pour into a greased basin and boil for two hours. Serve hot with golden syrup.

Omnibus Pudding

Mix together six ounces of chopped suet, and six ounces of flour. Add six ounces of stoned raisins, and four ounces of golden syrup, and, last of all, half a pint of milk. Thoroughly mix all ingredients, and then pour into a greased basin, tie down with a scalded and floured cloth, and boil for three hours and a half. Serve with sweet sauce.

Pineapple Pudding

Mix well together one pound of bread-crumbs, a quarter of a pound of flour, a quarter of a pound of sugar, a quarter of a pound of suet, six ounces of preserved pineapple cut into small dice; then add two eggs, a little milk and juice of pineapple, and mix to a very thick batter. Put in a buttered basin, and boil or steam for three hours. Serve with sweet sauce.

Prune Pudding

Cook half a pound of prunes in a little cold water, a piece of lemon-rind, and two dessertspoonfuls of brown sugar, until soft. Stone them, and crack a few of the stones, and use the kernels to flavour. Make a batter with two ounces of flour, half a pint of milk, and two eggs, beat well; then put in the prunes and half an ounce of butter broken into tiny pieces. Pour into a buttered mould, and steam for an hour and a half, turn out, and serve with the syrup the prunes were boiled in.

Queen Alexandras Pudding

Beat a good-sized egg to a froth, work into it two tablespoonfuls of flour, a pinch of salt, and one tablespoonful of castor sugar; add half a pint of milk. Line a greased basin with jam, pour in the batter.

Cover with buttered paper, and steam for one hour.

Queen of Puddings

Boil half a pint of milk with one ounce of butter and soak a cupful of bread-crumbs in it, then add the yolks of two eggs, the grated rind of one lemon, and two ounces of sugar; pour into a buttered pie-dish and bako till set. Spread it with jam when cold. Beat the whites of the eggs very still, spread them over the top, sprinkle with sugar, and bake a pale brown. Serve cold.

Railway Pudding

Two ounces of butter, one ounce of sugar, three ounces of flour, half a teaspoonful of baking-powder, one egg. Beat the sugar and butter to a cream, add the egg, well beaten, and flour and baking-powder. Bako on two plates. When done, spread jam between, and sift sugar on the top. Serve either hot or cold.

Raisin Pudding

Rub four oimces of beef dripping thoroughly into ten ounces of flour. Add one teaspoonful of baking-powder. Wash, stone, and chop four ounces of raisins, and stir them in; also a little chopped candied peel. Mix all together with half a pint of water, and bake in a buttered pie-dish for three-quarters of an hour. Turn out, and serve with sifted sugar.

Raspberry Pudding

Mix together one teacupful each of flour, chopped suet, and bread-crumbs, one tablespoonful of sugar, and one teaspoonful of carbonate of soda. Stir in one teacupful of raspberry jam, and add a cupful of milk. Put into a well-greased basin. Cover tightly with a floured cloth and boil for two hours and a half. Turn out and serve with sweet sauce.

Red Currant and Batter Pudding

Put a quarter of a pound of flour in a basin, and gradually add an egg and half a pint of milk, Beat it into a smooth batter, and add half a teaspoonful of salt. Well grease a pudding-basin, nearly fill it with red currants, pour in the batter, tie over a floured cloth, and boil for an hour. Serve with sugar and cream.

Rice Pudding, Boiled

Wash two teacupfuls of rice, and soak it in water for half an hour; pour off the water, and mix the rice with half a pound of raisins, cut in halves and stoned, add a little salt, tie the whole in a cloth, leaving room for the rice to swell twice its natural size, and boil two hours in plenty of water. Serve with wino sauce.

Rice Pudding, Boiled (2)

Ono cupful of cold boiled rice, one cupful of sugar, four eggs, a pinch of soda, and a pinch of salt. Put it all in a basin and boat it until it is very light and white. Beat four ounces of butter to a cream, put it into the pudding, with flavouring to taste. Beat all together for live minutes. Butter a mould, pour the pudding into it, and boil for two hours. Serve with sweet fruit sauce.

Rice Snowballs

Wash two teacupfuls of rice, and boil in one teacupful of water and one of milk, with a little salt. Add a little more milk and water if necessary. When the rice is tender, flavour with vanilla, form it into balls, or mould it into a compact form with little cups. Place these rice balls round the inside of a deop dish, fill it with custard, also flavoured with vanilla, and serve either hot or cold.

Rice Pudding Without Eggs.- – One and a half pints of milk, one and a half tablespoonf uls of rice, one tablespoonful of sugar, a pieco of butter as large as a walnut, a little nutmeg, and a pinch of salt. Put into a deop dish, well buttered; set in a moderate oven; stir it once or twice until it begins to cook. Bake slowly for two hours, or until it is the consistency of cream. Eat hot or cold.

Roly-Poly Pudding

Skin, shred and chop two ounces of suet and mix it with a PUDDINGS quarter of a pound of flour, a pinch of salt, and a quarter of a teaspoonful of baking-powder. Mix all to a stiff paste with a little cold water. Roll it out on a floured board into a square shape, spread it with jam and roll it up, tie in a scalded and floured cloth and put into boiling water, allowing it to boil for one hour; if steamed, an hour and a half.

Sago Pudding

Half a cupful of small sago, one pint of milk, sugar to taste. Butter a pudding-dish. Pour in the milk and sugar. Put in the sago, give it a stir round. Place it quickly in the oven and bake two and a half to three hours. When done it should be of a rich creamy thickness.

Semolina Pudding

Boil half a pint of milk, sprinkle in an ounce and a half of semolina, one ounce of castor sugar; add a small piece of lomon-peol. Stir till the mixture thickens, then remove the peol. Lot it cool for a little. Whip one egg to a stiff froth, and stir into the mixture. Grease a pudding-mould, pour in, and steam for twenty minutes, or bake.

Sidney Pudding

Mix together one cupful of cornflour, and half a cupful of ordinary flour. Add to it a pinch of salt, half a teaspoonful of bicarbonate of soda, and a flavouring of cinnamon. Melt together a tablespoonful of golden syrup and two ounces of butter. When dissolved, add to it one-third of a pint of sour milk or buttermilk. Mix thoroughly with the dry ingredients, and then boil in a greased mould for two hours.

Six-cup Pudding

Mix together one cupful each of flour, chopped suet, moist sugar, currants, bread-crumbs, and milk; a quarter of a teaspoonful of bicarbonate of soda, and a pinch of salt. Pour into a buttered basin, tie down with a floured cloth. Steam for three hours, and serve with sweet sauce.

Souffle Pudding

Take two eggs, their weight in flour, two ounces of buttor, one tablospoonful of sugar, and half a pint of milk. Melt the butter in a saucepan, and stir in the flour, add the milk, winch has been boiled and flavoured with lemon, stir in the yolks of the eggs; when cool add the whites, well beaten; put in a greased pie-dish, and bake for half an hour.

Sponge Pudding

Well grease a pie-dish large enough to hold one and a half pints. Put a layer of jam or stowed fruit in the bottom of the dish; on that some crumbled sponge-cake. Boat the yolks of two eggs and the white of one till light and frothy. Then add to the eggs enough milk to fill the pie-dish, two or three lump3 of sugar, and any flavouring liked. Pour on the cake, and bake slowly till the custard is set. Beat the white of the second egg with a little sugar till it is a stiff froth. Heap on the pudding after it is baked and put in a cool oven to set. Serve hot or cold.

Suet Pudding

Mix tlireo ounces of finely chopped suet with half a pound of flour; add a quarter of a saltspoonful of salt, and beat the whole to a smooth paste with one egg, and a little milk. Boil in a greased basin for one hour and a half.

Suet Pudding for Roast Meat

Mix three ounces of finely chopped suet with half a pound of flour; add a quarter of a saltspoonful of salt, and beat the whole into a smooth paste with a quarter of a pint of water. Boil in a floured cloth in the shape of a roll for one hour and a half.

Sunday Pudding

Mix thoroughly two ounces of butter, a quarter of a pound of flour, two ounces of sugar, one egg, one teaspoonful of baking-powder, and a little grated lemon peel. Line a mould with jam, put in the sponge and steam for one hour.

Swiss Pudding

Place in a pie-dish a thin layer of sliced apples, then a layer of bread-crumbs, and sprinkle with sugar, repeat until the dish is filled. Squeeze a little lemon-juice on each layer, put a few little lumps of butter on the top of all, and bake in a moderate oven.

Three Minutes Pudding

Take two ounces of flour, one and a half ounces of castor sugar, one and a half teaspoonfuls of baking-powder, and two eggs. Mix the flour, sugar, and baking-powder well together, adding, last of all, the well-beaten eggs. Bake for three minutes in a very hot oven.

Toffee Pudding

Make a custard with two eggs and three-quarters of a pint of milk. Mix with half a pound of bread-crumbs, and tliree ounces of chopped suet. Llinsc a pie-dish with cold water, and put a thick layer of golden syrup at the bottom. Pour the mixture over, and bake in a hot oven for two hours.

Treacle Pudding

Mix well together two ounces of bread-crumbs, two ounces of suet, a quarter of a pound of flour, and a teaspoonful of baking-powder. In another basin mix two ounces of treacle, one egg, and a little milk. Mix all together and boil or steam for an hour and a half. Ground ginger may be added according to taste.

Treacle Sponge

Mix half a pound of flour, a quarter of a teaspoonful of bicarbonate of soda, and a quarter of a pound of chopped suet together, add two good tablespoonfuls of treacle or golden syrup, and a little milk. Put in a buttered mould and boil for four hours.

Vanilla Puddings

Melt two ounces of butter in a pint of boiling milk, and Jet it stand till cold. Then work into it three ounces of flour, two ounces of sugar, and three eggs well beaten. Flavour with vanilla essence. Pour into buttered cups and bake for half an hour. Serve very hot with wine sauce and sugar.

Wafer Puddings

Beat until light four eggs, a pinch of salt, and two table-spoonfuls of flour; slightly oil one and a half ounces of butter and mix into the batter. Pour the mixture into some small greased baking saucers and bake for fifteen minutes in a good oven. While baking warm some jam, place a spoonful in the centre of each pudding, fold the sides, turn out on to a doyley on separate plates, and serve immediately.

Welsh Pudding

Melt half a pound of butter, beat with it the yolks of eight and the whites of four eggs, six ounces of sugar, and the grated peel of a lemon. Line a dish with puff pastry, pour in the mixture, and bake.

Yorkshire Pudding

Allow one tablespoonful of flour, a pinch of salt, one egg, and a pinch of baking-powder for each person. After breaking the eggs into a cup, add them slowly to the other ingredients, beating them all the time.

The batter will be rather stiff, so add very gradually, and beat up with it, enough milk to make the batter of the consistoncy of thick cream. Make two hours before cooking, and beat up occasionally. Take up the joint, mako the gravy, pour it off, put in the pan a little hot fat, then the batter, and thon the meat on a stand over it; bake about twenty minutes, and serve with gravy.

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