Suet Pudding, Wiggys Way

Suet, a quarter of a pound; flour, three table-spoonsful; eggs, two, and a little grated ginger; milk, half a pint. Mince the suet as fine as possible, roll it with the rolling pin so as to mix it well with the flour; beat up the eggs, mix them with the milk, and then mix all together; wet your cloth well in boiling water, flour it, and tie it loose: boil an hour and a quarter.

Yorkshire Padding under Roast Meat.

Pudding

This pudding is an especially excellent accompaniment to a sirloin of beef.

Five tablespoonsfuL of flour, three eggs, a teaspoonful of salt, and a pint and a half of milk: beat it up well, and take care it is not lumpy; put your dish under the meat, and let the drippings drop into it till it is quite hot and well greased; then pour in your batter; when it is brown and set, then turn it, so as both sides may be brown alike: if it is to cut firm, it will take an hour and a half at a good fire.

Plumb Pudding

Suet chopped fine, six ounces; malaga raisins stoned, six ounces; currants nicely washed and picked, eight ounces; bread crumbs, three ounces; flour, three ounces; eggs, three; the rind of half a lemon; sixth of a nutmeg; small blade of mace; same quantity of cinnamon pounded as fine as possible; half a teaspoonful of salt; halfa pint of milk,or rather less; sugar, four ounces; to which may be added, candied lemon, two ounces; citron, one ounce. Beat the eggs and spice well together, mix the milk with them by degrees, then the rest of the ingredients; dip a fine close linen cloth into boiling water, and put it in a hair sieve; flour it a little, and tie it up close; put it into a saucepan containing six quarts of boiling water; keep a kettle of boiling water alongside of it, to fill up your pot as it wastes; be sure to keep it boiling six hours at least.

Observations

If the water ceases to boil, your pudding will become heavy, and be spoiled; but, if properly managed, this will be as fine a pudding of the kind as art can produce. This pudding is best when mixed over night, as the various ingredients by that means amalgamate, and the whole becomes more rich and fuller of flavour. The stiffer it is mixed the better; though the cook who consults her ease will not thank me for this remark, if with, it she joins that which is indispensable, that the, various ingredients be THOROUGHLY well beat together. A little brandy, say two tablespoonsful, is an improvement to this excellent British Pudding, which is truly a British dish, with roasted sirloin of beef, No. 19. See Pudding Sauce, No. 269, and Pudding Catsup, No. 446.

Plumb Pudding

Break four eggs into a basin, beat them very well, then put in by degrees four tablespoonsful of flour piled as high as the spoon will take; beat the flour and the eggs together till the batter is quite smooth and light; then add four even tablespoonsful of Lisbon sugar, and half a nutmeg grated, and a glass of brandy; beat these in well, and then stir in a pound of suet cut very tine, or suet and marrow mixed, a pound of raisins stoned, some candied lemon or orange-peel sliced. Butter a basin well, and press the pudding close into it.

Observations

It must boil five hours.