Currant Batter Pudding

1/2 lb. (2 cups) flour 6 ozs. (6 heaping table-spoonfuls) cleaned currants 3 eggs.

1 teaspoonful baking powder.

Pinch salt.

1/2 pint (1 cup) milk.

1 teaspoonful vanilla extract.

Golden syrup.

Beat up the eggs, sift in the flour and the salt, add the milk, and beat for five minutes; then add the baking powder and the vanilla extract.

Pour into a well-greased casserole, sprinkle the currants over the top, and bake in a moderate oven for one hour.

Serve with golden syrup.

Farina Pudding

4 ozs. (4 heaping table-spoonfuls) farina 1 quart (4 cups) milk Pinch of salt 3 eggs.

3 ozs. (3 heaping tablespoon-fuls) sugar.

1/4 teaspoonful grated nutmeg.

1 cupful Sultana raisins.

Boil the milk in a fireproof dish, add the salt, and sugar, and stir in the farina; cook, stirring frequently, for one hour.

Cool and add the eggs well beaten, the grated nutmeg, and the Sultana raisins. Mix thoroughly and bake in a moderate oven for half an hour.

Fig Pudding

1/2 lb. figs.

2 pints (4 cups) milk.

3 heaping tablespoonfuls (3 ozs.) cornstarch.

2 heaping tablespoonfuls (2 ozs.) sugar.

3 eggs.

1/2 teaspoonful lemon extract.

Wash the figs, cut them into small pieces, then put them into a buttered casserole. Put the cornstarch into a saucepan and moisten it with half a cupful of the milk. Bring the rest of the milk to the boiling point, pour it over the cornstarch, and stir till it boils for ten minutes. Add the sugar, lemon extract, and the eggs well beaten.

Pour over the figs and bake in a moderate oven for half an hour. Serve with milk or cream.

Fruit Pudding

2 1/2 lbs. any kind fresh fruit - gooseberries, currants, peaches, plums, pears, apples, raspberries, cherries, apricots, rhubarb, etc.

2 pints (4 cups) milk.

1 tablespoonful butter 1 teaspoonful vanilla extract 1 teaspoonful lemon extract Pinch salt.

Sugar 3 eggs.

3 heaping tablespoonfuls (3 ozs.) corn-flour.

Stew the fruit, with sufficient sugar to sweeten, in a casserole. Mix the cornstarch to a smooth consistency with a little of the milk. Bring the rest of the milk to the boil, stir into it the mixed cornstarch, add the butter, salt, extracts, and two heaping tablespoonfuls of sugar. Boil for a quarter of an hour, stirring all the time, remove from the fire, and add the eggs well beaten.

Pour the hot mixture over the stewed fruit, then brown in a moderate oven. This makes a delicious covering.

Green-Gage Puffs

Some stewed green-gages 1/2 lb. (2 cups) flour 1 egg.

2 teaspoonfuls baking powder.

1/2 teaspoonful salt.

Some milk.

1/2 teaspoonful lemon extract.

Sift the flour into a basin with the baking powder and the salt, beat up the egg, and add a little milk to it, then add them gradually with the lemon extract to the dry ingredients, making a stiff batter. Put half a tablespoonful of this batter into buttered earthenware cups, then put in some stewed green-gages; put a tablespoonful of the batter on the top and cover with a buttered paper. Steam steadily for twenty minutes.

These puffs may be baked in the oven. Any kind of stewed or fresh fruit may be used.