Snow-Drift Pudding

Ingredients

1/2 ounce of gelatine soaked in cold water, 1/2 pint of water, 1/2 pound of white sugar, the juice of 4 lemons, and whites of 2 eggs.

Method

Dissolve the gelatine in the water, add the sugar and juice, and boil about ten minutes. Strain it and let it stand still cold, and it begins to thicken, then add the whites of the eggs well beaten, and whisk briskly till it is very light and spongy; pile it in a glass dish, and set in a very cold place till used.

Sponge Cake Pudding

Ingredients

6 sponge cakes (stale), 18 small ratafias, 1 quart of milk, and 5 or 6 eggs.

Method

Arrange the sponge cakes in a deep glass dish, with the ratafias between; pour over them about 1/2 a pint of hot milk, just enough to soak the cakes without leaving any milk in the dish; make a boiled custard with 1 1/2 pints of milk and 5 or 6 eggs, and a little sugar. "When cool enough, pour this over the cakes, grate a little nutmeg on the top, and stand aside till cold.

St Thomas' Pudding

Ingredients

3 large tablespoonfuls of flour, 1 pint of boiling milk, a little cold milk, grated rind of a lemon, yolks of 4 eggs, whites of 2 eggs, 1 good tablespoonful of castor sugar, a few raisins, and a little candied peel.

Method

Mix the flour to a smooth paste with a little cold milk, and pour upon it the pint of boiling milk, stirring all the time. Add the lemon rind, the eggs (which should first be well beaten), and the sugar. Line a buttered mould with a few stoned raisins and some slices of candied peel, fill up with the pudding, tie a cloth over, and steam for two hours. Let it stand for five minutes before turning out, and serve with arrowroot or wine sauce.

Teacup Plum Pudding

Ingredients

A teacup each of raisins, currants, sugar, flour, suet, and breadcrumbs; a pinch of salt, and 2 eggs (well beaten), a little milk, to make the pudding of the right consistency.

Method

Stone the raisins, wash and dry the currants, chop the suet quite fine, mix all the dry ingredients well together; and bind with the eggs and milk, and flavour with lemon, nutmeg, or brandy to taste. Boil for three hours; serve with wine sauce, if liked.

Third Buffs Pudding

Ingredients

1 pint of milk, 3 tablespoonfuls of flour, 2 oz. of butter, 6 lumps of sugar, 1 lemon rind (grated fine), 3 eggs, a small pinch of salt.

Method

Mix the flour in the milk by degrees and boil until quite thick, stirring all the time. Take it off the fire, stir in the butter, sugar, and lemon rind, let it stand till cold, then beat in the eggs. Line a pie-dish with paste, pour in the mixture, and bake in a slow oven for one hour. If liked, spread marmalade over the top before sending to table; but it should be served as soon as possible when done. Sufficient for a large pudding.

Uncle Toby's Pudding

Ingredients

1/2 pint of milk, 4 laurel leaves, 3 oz. breadcrumbs, 3 oz. butter, 3 oz. white sugar, a little grated nutmeg and lemon peel, 2 eggs (well beaten), a glass of white wine.

Method

Boil the laurel leaves in the milk, and pour it boiling on to the breadcrumbs, butter, sugar, lemon peel, and nutmeg. Beat until quite cold; then add the eggs and wine. Continue to beat until it is ready for the oven, and bake for half-an-hour.

The Welcome Guest Pudding

Ingredients

8 oz. breadcrumbs, 1/2 pint of milk, 4 oz. suet, 3 oz. ratafias, 3 oz. of candied peel, 1 lemon rind, 4 eggs, 4 oz. of white sugar, and pinch of salt.

Method

Pour, quite boiling, on 4 oz. of breadcrumbs, an exact 1/2 pint of milk, set a plate over it, and stand aside till quite cold; then stir into it 4 oz. dry breadcrumbs, the finely-chopped suet, a pinch of salt, the coarsely-crushed ratifias, the candied citron and orange peel, sliced thin, and the grated rind of a large lemon. Clear and well whisk 4 large eggs, add to them by degrees 4 oz. white sifted sugar, and whisk until it is dissolved; beat them into the other ingredients, and when well mixed, pour it into a thickly-buttered mould or basin, which will hold a quart. The mixture should fill it within half-an-inch of the top. First cover with a buttered paper, then a floured cloth; tie these down very securely, and boil for two hours at the utmost. Let it stand a minute or two before turning it out, and serve with simple wine sauce. In summer 1 lb. of fresh fruit, stewed with 1/2 a lb. of white sugar, is a good substitute for the wine sauce.