"There is but little to say on the subject of hot puddings that does not come under 'the special headings of boiling, steaming, etc. Still, it should be noted that all ingredients must be good and fresh, for, as in the case of cakes, there are some cooks who fancy that doubtful eggs, slightly musty suet, rancid butter, and stale fruit will not be detected in a well-spiced pudding. This idea is quite wrong, for the moisture and heat develop the objectionable taste, and do not disguise it.

Another fault commonly met with is to over-sweeten puddings. This is specially noticeable in the case of milk puddings and the fruit in tarts. It is far better to use too little, than too much sugar, for more can easily be added to suit individual taste.

With many varieties of puddings sauces play an important part, and these must be perfectly smooth, of the right consistency to flow round the pudding, but not so strongly flavoured as to overwhelm that of the pudding.