Butter thickly a plain mould or basin, and line it entirely with slices of cold plum or raisin pudding, cut so as to join closely and neatly together; fill it quite with a good custard, lay, first a buttered paper, and then a floured cloth over it, tie them securely, and boil the pudding gently for an hour; let it stand for ten minutes after it is taken up before it is turned out of the mould. This is a more tasteful mode of serving the remains of a plum-pudding than the usual one of broiling them in slices, or converting them into fritters. The German sauce, well milled or frothed, is generally much relished with sweet boiled-puddings, and adds greatly to their good appearance; but common wine, or punch-sauce, may be sent to table with the above quite as appropriately.
Mould or basin holding 1 1/2 pint, lined with thin slices of plum-pudding; 3/4 pint new milk boiled gently 5 minutes with grain of salt; 5 bitter almonds, bruised; sugar in lumps, 2 1/2 ozs.; thin rind of 1/2 lemon, strained and mixed directly with 4 large well-beaten eggs; poured into mould while just warm; boiled gently 1 hour.
We have already given a receipt for an exceedingly good boiled pudding bearing this title, but we think the baked one answers even better, and it is made with rather more facility. Butter a deep tart-dish well, cut the slices of plum-pudding to join exactly in lining it, and press them against it lightly to make them adhere, as without this precaution they are apt to float off; pour in as much custard (previously thickened and left to become cold), or any other sweet pudding mixture as will fill the dish almost to the brim; cover the top with thin slices of the plum pudding, and bake it in a slow oven from thirty minutes to a full hour, according to the quantity and quality of the contents. One pint of new milk poured boiling on an ounce and a half of lous les mois, smoothly mixed with a quarter pint of cold milk, makes with the addition of four ounces of sugar, four small eggs, a little lemon-grate, and two or three bitter almonds, or a few drops of ratafia, an excellent pudding of this kind; it should be baked nearly three quarters of an hour in a quite slack oven. Two ounces and a half of arrow-root may be used in lieu of the tons les mois, when this last is not procurable.
We would especially recommend for trial the ingredients of the lemon-pudding of page 284, (second receipt), with the plum-pudding crust, as likely to make a very superior variety of this dish; we have not had it tested, but think it could scarcely fail. It must be well, though slowly baked.