Batter Pudding

Two spoonfuls of fine flour, the whites of two eggs and yolk of one, with milk enough to moisten; beat well together and boil twenty minutes. Serve with wine-sauce, or eat it with cold butter and brown sugar, which is much the best.

Batter Pudding Baked

Take six ounces of fine flour, three eggs, and a pinch of salt; add by degrees as much milk as will when well beaten make it the consistence of thick cream. Pour into a pudding-dish, and bake three-quarters of an hour; or it may be boiled in a basin, buttered and floured, and tied up in a cloth. It will require two hours' boiling.

Yorkshire Pudding

Six eggs, six heaped tablespoonfuls of flour, and a tea-spoonful of salt; beat and strain the eggs, and mix them with the flour. It should be rather a thin batter. Heat the pan and rub it with butter or dripping before the batter is poured in; it should be about an inch thick. When the pudding is browned on one side, turn and brown it on the other. It may be made plainer with half a pound of flour, a teaspoonful of salt, three eggs, and a pint of milk, and baked in a tin under a joint of roasting beef or mutton.

Hasty Pudding

Boil a pint of milk with a pinch of salt; while boiling stir into it by degrees as much flour as will thicken it, pour it out, and eat with cold butter and brown sugar.

Fig Pudding

Chop six ounces of suet and half a pound of the best figs fine, add three-quarters of a pound of bread-crumbs, and four ounces of moist sugar; mix first the bread and suet, then the figs and sugar; add a little nutmeg, a well-beaten egg, and a cup of milk. Boil in a mould four hours.

Bread Pudding

Put into a stew-pan a pint of bread-crumbs, with as much milk as will cover them, the peel of a lemon, and a small bit of cinnamon; boil about ten minutes, sweeten with powdered sugar, take out the lemon and cinnamon, and add four eggs. Beat all well together, and boil one hour, or bake half an hour.

New College Puddings

Beat six yolks and three whites of eggs, mix them with one spoonful of flour and four of bread-crumbs; add a little salt and nutmeg, with sugar to taste, four ounces of shred suet, and the same of picked and washed currants; mix well together. Make the batter into egg-shaped pieces with a spoon, and fry in very hot butter, or they may be baked in pattypans.

Puddings In Haste

Mix shred suet with grated bread-crumbs, a handful of currants cleaned or a few stoned raisins, the beat yolks of three eggs and the white of one, with a little grated lemon-peel, to a stiffish paste. Roll this in flour, and with two spoons make it into small balls; have ready a pan of fast-boiling water, drop them in; when done they will rise to the top.

Sponge-Cake Pudding

Steep sponge-cake in brandy, butter a mould and stick it over with dried cherries; put the cake in and make a custard with three whole eggs and four yolks, about half a pint of milk, and a little sugar and nutmeg; fill up the mould and boil it an hour. Serve with arrowroot and brandy sauce.