The Tedworth Albert Pudding

Take twelve ounces of bread-crumbs or sponge-cake; boil a pint of cream and pour it over the crumbs; leave them to soak a little, rub off on a piece of lump sugar the rind of a lemon; when pounded it should be about a quarter of a pound. Well whip the yolks of six and the whites of two eggs. Mix all well together, adding a pinch of salt; butter a mould well, and pour in the mixture; boil or steam the pudding one hour and a half; serve with clear wine-sauce. Currants or cherries may be added if liked.

Marmalade Pudding

Take about half a teacupful of milk, one tablespoonful of fine flour, and about two ounces of white sugar; put it on the fire, and stir till it boils; then add the yolks of four eggs, and one small pot of marmalade, reserving most of the chips to line the mould with. Mix all well up together, then beat up the whites of five eggs, and stir them lightly in. Butter a mould and line it completely with orange chips, put in the pudding, and steam it for half an hour with fire under and over.

Sir Watkin Wynne's Pudding

Take ten ounces of bread-crumbs, eight ounces of chopped suet, three ounces of pounded sugar, the grated peel and juice of two large lemons, three eggs, and a little salt. Mix all well together, put it into a mould that will just hold it, and boil for three hours. Serve with a clear wine-sauce.

Marrow Pudding

Take half a pound of marrow from beef bones, grate about half a pound of bread into crumbs; put both into a basin and pour a pint of boiling cream over them, cover it close, and let it stand till nearly cold; beat up six eggs very light and mix them in, add a little grated nutmeg and cinnamon, a quarter of a pound of fine sugar, and a spoonful of smooth marmalade. If liked a small glass of brandy may also be added. Mix all well together, butter a mould, lay it with dried cherries or orange-chips, put in the pudding, and boil one hour; or it may be baked for the same time in a dish with good puff-paste round the edge.

Sunday Pudding

Take half a pint of raisins, and half a pound of currants, the same of suet chopped fine and of bread-crumbs, one tablespoonful of flour, half a glass of brandy, a small piece of lemon-peel chopped fine, three ounces of moist sugar, four eggs, and one teacupful of milk. Mix all these ingredients well together, put it in your mould, and boil four hours.

Plum Puddings

Suet, flour, currants, and stoned raisins, of each one pound, the rind of a lemon grated, four eggs, as much milk as will mix it into a proper consistency, and a wine-glassful of brandy. Flour a cloth, tie it up tight, and boil eight or nine hours; or it may be boiled the same time in a mould. Instead of all flour, half the weight of bread-crumbs is an improvement.

A Rich Plum Pudding

Four ounces of bread-crumbs, two ounces of flour, half a pound of muscatel raisins stoned, the same quantity of picked and washed currants, a pound of sliced kidney suet, a quarter of a pound powdered sugar, a saltspoon-ful of salt, a little mixed spice, two ounces of candied lemon, orange, or citron peel, chopped; the rind of two, and the juice of one lemon; beat six eggs well with some new milk, and a glassful of brandy. Mix all well together, and let it stand two or three hours. Scald and flour a cloth, tie the pudding in firmly, and boil for five hours briskly.