Cabinet Pudding

Boil a pint of cream with a bit of lemon-peel and a little salt; pour the cream while boiling over six pounds of sponge or Naples biscuits, and let them soak; then add the yolks of eight eggs, and the beaten whites of six, also a little brandy; butter a mould, decorate it with preserved cherries, pour in the mixture, and put it into a bain marie to steam for half an hour; serve either with a clear wine or custard sauce. This pudding may also be made with the remains of Savoy biscuits, or the crumb of a French roll or penny loaf.

Ginger Pudding

Take twelve sponge-biscuits soaked in a pint of cream or milk, ten yolks of eggs, two ounces of preserved wet ginger cut in small pieces, a spoonful of the ginger-syrup, and two ounces of dissolved butter; boil it half an hour in a buttered mould au bain marie, or bake it in a dish lined with puff-paste. Pine-apple pudding may be made the same. Serve with a custard-sauce flavoured with ginger or pine-apple.

Lemon Pudding

Take eight yolks and four whites of eggs, a quarter of a pound of sugar, one pound of butter, half a pint of cream, the juice of one lemon and the grated peel of two. Mix well together, put it in a form of puff-paste, and bake about half an hour.

Another Lemon Pudding

A teacupful of water, two ounces of butter, one ounce of loaf-sugar, the juice and grated rinds of two lemons. Boil all together for ten minutes, then add the yolks of eight eggs well beaten; stir without ceasing after putting in the eggs till it is as thick as custard; take the pan off the fire. Have ready, half baked, a shell of puff-paste, pour in the pudding, and bake for half an hour; or it may be baked in a dish lined with puff-paste.

Orange Pudding

Take three China orange skins, boil them in rose water till tender, pound them in a mortar; add twelve yolks of eggs, twelve ounces of sugar, and six ounces of butter. Beat all well together in the mortar till thoroughly mixed; put it into a shell of puff-paste, and bake half an hour.

Dunnikier Orange Pudding

Take five ounces of butter, melt it in a pan, but do not let it oil; add to it while warm five ounces of sugar, and the yolks of ten eggs beaten; mix well together, and beat till the mixture turns white. Have the bottom of a baking tin covered with puff-paste; spread thickly on it orange marmalade, and pour the rest of the ingredients over; bake in a moderate oven about half an hour; turn it out of the tin and serve. Pine-apple and apricot may be made in the same way. This is an excellent recipe.

Apricot Pudding

Take twelve large apricots, scald them till they are soft; pour on the grated crumb of a penny loaf, a pint of cream boiling hot; when cool, add four ounces of sugar, the yolks of four eggs well beaten, and a glass of madeira or sherry. Pound the apricots in a mortar with the kernels; then mix the fruit and other ingredients well together. Line a pattypan with puff-paste, put in the pudding, and bake half an hour.