1355. - Muffin And Crumpet Pudding

A very delicate pudding may be made in a short time from a couple of muffins and three crumpets, placed alternately in layers, and either boiled or baked in batter. If boiled, they should be placed in an earthen jar, buttered on the inside, filled with the batter, and covered on the top. The muffins should be split open, and currant jelly, slices of apple, or any sort of fruit may be inserted.

Or:- Half a dozen crumpets may be boiled without any fruit, after being dipped and covered in batter; seasoned only with sugar and a little nutmeg.

1356. - Chocolate Pudding

Boil a pint of new milk; dissolve in it one ounce of chocolate; sweeten it with loaf-sugar; add the yolks of eight and the whites of four eggs well beaten; strain and pour it into a plain mould buttered and papered; steam it for a half an hour; let it settle for ten minutes, and serve with the following sauce:- Boil a half a stick of vanilla in a pint of milk till it is reduced one-half; strain it, sweeten with loaf-sugar, and thicken with arrowroot.

1357. - Sponge Pudding-

Butter a mould thickly, and fill it three parts full with small sponge-cakes, soaked through with wine; fill up the mould with a rich cold custard. Butter a paper, and put on the mould; then tie a floured cloth over it quite close, and boil it an hour. Turn out the pudding carefully, and pour some cold custard over it.

Or:- Bake it, and serve with wine-sauce instead of custard.

1358. - Quaking Pudding

Scald a quart of cream; when almost cold put to it four eggs well beaten, one spoonful and a half of flour, some nutmeg and sugar; tie it close in a buttered cloth, boil it an hour, and turn it out with care, lest it should crack. Serve with wine-sauce.

1359. - Brandy Pudding

Line a mould with jar raisins stoned.

or dried cherries, then with thin slices of French roll, next to which put ratafias, or .macaroons; then again fruit, rolls, and cakes in succession until the mould be full, sprinkling in, at times, two wine-glassfuls of brandy. Beat up four eggs, yolks and whites; put to a pint of milk or cream, lightly sweetened, half a nutmeg, and the rind of a half a lemon finely grated. Let the liquid sink into the solid part; then flour a cloth, tie it tight over, and boil one hour. Keep the mould the right side up. Serve with pudding-sauce.

1360. - A Black-Cap Pudding:

Rub three table-spoonfuls of flour, smooth, by degrees into a pint of milk, strain it, and simmer it over the fire until it thickens; stir in two ounces of butter; when cool, add the yolks of four eggs beaten and strained, and a half a pound of currants washed and picked, laid at the bottom of the basin or mould previously well buttered. Put the batter into the mould, cover it tight, and plunge it into boiling water; the currants downwards, that they may stick to the bottom and thus form the black-cap.

1361. - A Sweetmeat Pudding

Cover a dish with thin puff-paste, and lay in it freshly candied orange, lemon, and citron, one ounce each, sliced thin. Beat the yolks of eight and the whites of two eggs, and mix with eight ounces of butter warmed, but not oiled, and eight ounces of white sugar. Pour the mixture over the sweetmeats, and bake one hour in a moderate oven.