Cabinet Pudding

Split and stone three dozen fine raisins, or take an equal number of dried cherries, and place them regularly in a sort of pattern in a thickly-buttered plain quart mould or basin; next slice and lay into it three penny sponge-cakes; add to these two ounces ratafias, four maccaroons, an ounce and a half candied citron sliced thin, the yolks of four eggs (with whites of three only) thoroughly whisked, mixed with half pint new milk, then strained, to half pint sweet cream, and sweetened with two ounces and a half pounded sugar; these ought to fill the mould exactly. Steam the pudding, or boil it very gently for one hour. Let it stand a few minutes before dished, and serve with good sauce.

Apple Pudding

Take three large baking apples, pare them, and cut the cores square out, and fill the holes with butter and sugar, and a little of any seasoning preferred. Butter a deep dish, lay the apples in it, and cover them with batter, such as the fritters are made of, and bake in a quick oven about half an hour.

College Pudding

Take eight ounces breadcrumbs, eight ounces suet, eight ounces currants, one ounce citron-peel, one ounce orange-peel, a little sugar and nutmeg, three eggs beaten, yolks and whites separately, and a glass of brandy. Mix well, and shape them into balls; rub them over with egg and roll them in flour. Fry a nice brown in boiling butter or lard, and drain them on blotting-paper; or, they may be put into small molds and baked in the oven. In either case, serve with wine or brandy sauce.

Chesterfield Pudding

Ingredients: Four ounces butter, six ounces sugar, six eggs, five ounces breadcrumbs, four ounces flour, three ounces sultanas, one ounce dried cherries, and two ounces fine-chopped lemon-peel, one glass of brandy, one glass of port wine, the rind of one lemon, and a little essence of almonds. Slightly warm the butter in a basin, and with a wooden spoon beat to a cream; then beat in four ounces powdered white sugar, and add one egg at a time, until all six are worked in; then stir in the flour, breadcrumbs and fruit; mix lightly all together, and put the mixture in a buttered mould dusted with flour, and steam two hours; when cooked, turn the mould into a hot dish, and pour over it the following mixture: Melt two ounces sugar in a tablespoon-ful of water, grate in the rind of one lemon, and add one glass of brandy and the same of port wine. Serve the pudding very hot.

Alma Pudding

Beat one-quarter pound butter to a thick cream, strew in by degrees one-half pound sugar, and beat these well together; then dredge one-half pound flour in gradually, add one-quarter pound currants, and then beat up four eggs and add them to the mixture; when all the ingredients are well stirred and mixed, pour into a buttered mould and tie down with a cloth; put the pudding into a saucepan with boiling water, and let it boil for four hours.

Scrap Pudding

Put scraps of bread (crust and crumb) into a bowl, with sufficient milk to cover them well. Cover Willi a plate, and put into the oven to soak for about half an hour. Take it out and mash the bread with a fork till it is a pulp; then add a handful of raisins and as many currants, six ounces brown sugar, half a pint of milk, some candied lemon-peel, and one egg. Stir it up well, grease a pudding-dish, and pour the pudding in. Grate over a little nutmeg, put it into a moderate oven, and let it bake for an hour and a-half.