1 quart milk
1 pint bread crumbs
1 cup sugar
Juice and rind of 1 lemon
1 teaspoon butter
Soak the bread crumbs in the milk for half an hour; add the sugar, the beaten yolks, the lemon and the butter melted.
Bake in a buttered pudding dish about three-quarters of an hour or until the pudding shrinks away from the sides of the dish; spread with marmalade or preserves; cover with a meringue made from the whites of eggs and four extra tablespoons of granulated sugar; brown quickly in the oven and set aside to cool. Serve with cream.
½ cup butter
1 cup sugar
1 cup sweet milk
2 cups flour
2 teaspoons baking powder
1 cup seeded raisins
Cream the butter and sugar; add the well-beaten eggs. Sift together the flour and baking powder; add alternately with the milk. Then add the raisins, finely chopped. Put into small greased cups and steam one half hour. Serve with lemon or vanilla sauce.
½ pound raisins 1/2 pound chopped suet 3 cups bread crumbs ½ cup brown sugar Grated rind of ½ lemon
½ cup milk
Mix the dry ingredients thoroughly. Beat the eggs; add them to the milk and pour over the dry mixture. Mix thoroughly; pack in greased tins, leaving space of one inch at the top of each. Tie on the lids and boil for ten hours. Keep in a cool place until needed. Serve with hard sauce.
1 pint milk Bread crumbs
1 cup currants 1 cup raisins
½ nutmeg, grated 1 teaspoon cinnamon ¼ teaspoon cloves 1 tablespoon butter ¼ teaspoon salt
Thicken the milk with the bread crumbs; add the beaten egg and other ingredients and bake for two hours. Serve with lemon or vanilla sauce.
½ pound grated brown bread ½ pound currants ½ pound chopped suet
½ cup sugar
½ teaspoon grated nutmeg
1 tablespoon cream
Mix the ingredients thoroughly and boil them in a buttered pudding mold or cloth for three hours. Serve with lemon sauce.
Hollow out little stale sponge cakes; brush with butter inside and out; place in each cavity two halves of peaches, pared and fitted together with a little orange marmalade or other preserve in the center. Sprinkle with sugar and chopped nuts; bake until the peaches are tender and serve with vanilla or fruit sauce.
1 cup dry bread crumbs
1 pint boiling milk
2 tablespoons melted butter
½ cup sugar
2 cups canned peaches
Soak the crumbs in the milk; add the butter, sugar, beaten eggs and mashed peaches. Pour into a buttered mold or tin can; cover closely and boil for two hours. Serve with lemon sauce.