Curate Puddings

Ingredients

3 eggs, with their weight in flour, pounded sugar, and butter, flavouring of lemon, almond, or vanilla.

Method

Warm the butter and beat to a cream gradually dredge in the flour and pounded sugar, and keep stirring and beating the mixture without ceasing until it is perfectly smooth. Then add the eggs, which should be well whisked, and either of the above flavourings that may be preferred; butter some small cups or tins, rather more than half fill them, and bake in a brisk oven for about half-an-hour. Turn them out on a dish, and pour custard or wine-sauce round them.

Note. - The paste for these puddings requires a great deal of mixing, and the -more it is beaten the better will the puddings be.

Gingerbread Pudding

Ingredients

1/2 lb. of treacle, 1/2 lb. of flour, 6 oz. or 1/4 lb. of suet, 1 teaspoonful ginger, 1/2 pint of milk, 1 egg, 1/2 teaspoonful carbonate of soda, candied peel to taste.

Method

Mix the dry ingredients, then add the egg, and the milk in which the soda has been dissolved, and boil in a mould for two hours and a halt.

Half-Pay Pudding

Ingredients

4 oz. each of suet, flour, currants, raisins, and breadcrumbs; 2 tablespoonfuls of treacle, and 1/2 pint of milk.

Method

Mix all well together, and boil in a buttered mould for four hours. May be served with wine or brandy sauce.

Lemon Meringue Pudding

Ingredients

1 pint of milk, 1 teacup of breadcrumbs, 2 eggs, 1 oz. butter, 1/2 a cup of white sugar, 1 small lemon, juice and 1/2 the rind (grated).

Method

Warm the milk and pour it on the breadcrumbs, add the beaten yolks, with the butter and sugar rubbed to a cream, also the lemon. Bake it in a buttered dish till firm and slightly brown - about half-an-hour. Draw to the door of the oven, and cover lightly with a meringue of the whites, whipped to a stiff froth, with 3 tablespoonfuls of powdered sugar and a little lemon juice; brown very slightly, and serve hot or cold, as preferred. Orange pudding may be made in the same way.

Marmalade Pudding (Boiled)

Ingredients

2 eggs, 1/4 lb. breadcrumbs, 1/2 lb. suet, 1/4 lb. sugar, 1/4 lb. marmalade, a little milk.

Method

Put the breadcrumbs into a basin, and add to them the suet (finely chopped), the marmalade, and sugar; stir these ingredients well together, then add the eggs, which should be previously well beaten; add sufficient milk to well mix the pudding, and boil for two hours in a buttered basin or mould.

Marmalade Pudding (Baked)

Ingredients

3 oz. butter, 3 oz. white pounded sugar, 3 tablespoonfuls of orange marmalade, 4 eggs, 1 tablespoonful of flour, pastry, a few almonds.

Method

Beat the butter to a cream, add the sugar, flour, and marmalade, and, lastly, the eggs (well beaten). Beat all well together for ten minutes, line a dish with pastry, pour in the mixture, and bake in a moderate oven for an hour. Stick the pudding with almonds, and serve with custard sauce.