Bachelor's Pudding

Ingredients

1 egg, with its weight in minced apple, flour, sugar, currants, breadcrumbs, suet.

Method

Mix these with the egg and add a little milk. Boil in a mould from one-and-a-half to two hours.

Carrot Pudding

Ingredients

1/4 lb. grated carrots, 1/4 lb. breadcrumbs, 1/4 lb. suet, 1/4 lb. flour, 1/4 lb. currants or sultanas, 1 large tablespoonful of treacle, 1/4 of the rind of a lemon grated.

Method

Mix well together with a little milk, and boil in a basin, or mould, for an hour-and-a-half.

Citron Pudding

Ingredients

4 oz. butter, 3 oz. powdered loaf sugar, 1 egg, candied peel, pastry.

Method

Soften the butter to a thin cream, beat the egg, add the sugar, then the butter; mix all well together. Line a shallow pie-dish with nice pastry, put in the bottom a rather thick layer of citron peel sliced, or citron and lemon mixed, then pour the mixture over it, and bake till the crust is sufficiently done. To be served cold.

Cornflour Hasty Pudding

Ingredients

1 quart of milk, 3 tablespoonfuls of cornflour, 1 teaspoonful of salt, 1 tablespoonful of butter.

Method

Mix the cornflour with a little cold milk to a smooth paste. Put the salt into the rest of the milk, bring it to the boiling point, then pour it over the cornflour, stirring so that it is well mixed. Return it to the saucepan, and boil steadily, stirring frequently, for fifteen minutes; then add the butter. Let the pudding stand in a pan of hot water, uncovered, after you have ceased to stir, till it is served, and send it to table in a deep dish, with cream and sugar, or jam.

Cherry Bread Pudding

Ingredients

1 quart of milk with a pinch of soda stirred in, slices of bread and butter, 4 eggs, 1 teacup of sugar, 1 teacup of stoned cherries.

Method

Trim the slices of bread and butter neatly, put a layer in the bottom of a pie-dish, and pour upon it a little raw custard, made of the beaten eggs, sugar, and milk; strew over this a layer of cherries, then more bread and butter and custard., and proceed in this order till the dish is full, taking care that the top layer is bread, particularly well buttered. Cover with a dish, and let soak for an hour; then set it, still covered, in a pan of hot water, and bake for one hour; then uncover, and brown delicately. Serve hot.

Note. - For a plainer pudding use only 2 eggs.

Delhi Pudding

Ingredients

3 tablespoonfuls of arrowroot, 1 1/2 oz. sweet almonds, pounded, 1 oz. of butter, 1 1/2 pints of milk, 2 tablespoonfuls of sugar.

Method

Mix the almonds, arrowroot, butter, and sugar in 1/2 a pint of cold milk; have ready on the fire a pint of milk, when boiling pour it on the above mixture; stir till thick, and stand it aside in a mould till quite cold.

Cocoanut Pudding

Ingredients

3 oz. butter, 1/2 lb. grated cocoanut, 1 1/2 cups of stale sponge cakes, crumbed fine, 3 oz. sugar, 1 large cup of milk, 6 eggs, 2 teaspoonfuls of vanilla or rosewater.

Method

Cream the butter and sugar, and add the beaten yolks; when these are well mixed put in the cocoanut; stir well before adding the milk, cake crumbs, and flavouring; lastly, add the whites of 3 eggs. Pour the mixture into a pie-dish - which should not be quite full - and bake for half-an-hour. At the end of this time whip the other whites to a very stiff froth, with 3 tablespoonfuls of white sugar, and flavour with vanilla. Pile this in large spoonfuls on the pudding, and close the oven till it is slightly brown. For all meringues the oven should be only moderately hot, or ihey will burn. These quantities are sufficient for a large pudding.