Damson Pudding Another Way

To a pint of cream or milk add six eggs, four table spoonfuls of sifted flour, a very little salt, a small quantity of pounded cinnamon, and whisk them well together. Have ready ripe or bottled damsons, rub them through a hair sieve, add to the mixture a sufficient quantity of the fine pulp to make it in substance a little thicker than batter, sweeten it to the palate, put it into a buttered bason, flour a cloth and tie over, boil it an hour and a quarter, and when it is to be served up turn it out of the bason and put melted butter over.

N. B. In the same manner may be done ripe nectarines, gooseberries, apricots, greengages, or egg plums; or instead of boiling may be baked in a tart pan, sheeted with puff paste.

Bared Fruit Pudding Another Way

Rub gooseberries or other fruit through a hair sieve; and to half a pint of the fine pulp add a quarter of a pound of Naples biscuits, three ounces of oiled fresh butter, half a pint of cream, grated nutmeg, sugar to the palate, and six eggs. Beat all the ingredients together for ten minutes; then add slices of citron, and bake the mixture in a dish with puff paste round the rim.

Muffin Pudding With Dried Cherries

To a pint and a half of milk add a few coriander seeds, a bit of lemon peel, sugar to the palate, and boil them together ten minutes. Then put four muffins into a pan, strain the milk over them, and when they are cold, mash them with a wooden spoon; add half a gill of brandy, half a pound of dried cherries, a little grated nutmeg, two ounces of Jordan almonds blanched and pounded very fine, and six eggs well beaten. Mix all together and boil in a bason, or bake it in a dish with paste round it.

Potatoe Pudding

Peel potatoes, steam, and rub them through a fine sieve. To half a pound of pulp add a quarter of a pound of fresh butter oiled, sifted sugar to the palate, half a gill of brandy, a little pounded cinnamon, half a pint of cream, a quarter of a pound of currants washed and picked, and eight eggs well beaten, Mix all together, bake (or boil) the pudding, and serve it up with melted butter in a sauceboat.

Carrot Pudding

Take red carrots, boil them, cut oil the red part, and rub it through a sieve or tamis cloth. To a quarter of a pound of pulp add half a pound of crumb of French bread, sifted sugar, a spoonful of orange flower water, half a pint of cream, some slices of candied citron, some grated nutmeg, a quarter of a pound of oiled fresh butter, eight eggs well beaten, and bake it in a dish with a paste round the rim.