Swiss Pudding

Mix a tablespoonful of corn-flour smooth in a gill of cold milk, boil half a pint of milk and stir both together over the fire until thick. Beat up two eggs, stir them into the corn-flour after it is taken off the fire, sweeten, and add a little lemon or vanilla flavouring. Melt an ounce of butter in a Yorkshire pudding tin, large enough to make the pudding about half an inch thick, pour it in the tin, and bake in a moderate oven for half an hour, or until well set and a little brown. Spread a thin layer of jam over the pudding and then roll it, place it on a dish, and sift sugar over.

Castle Puddings

Beat three eggs, with a quarter of a pound of sifted sugar, for twenty minutes, or until the mixture becomes a thick batter. During the process of whipping, the basin containing the eggs and sugar should be placed in another containing hot water, which should be renewed twice during the operation, so as to maintain the temperature of the egg-batter at not less than 90°. Flavour with grated lemon peel or lemon extract. Have ready three ounces of fresh butter, dissolved, and the same temperature as the eggs, mix them together, and, lastly, stir in lightly, but thoroughly, a quarter of a pound of the best flour, sifted. Brush over little cups or tins with butter, about half fill them with the pudding mixture, and bake from fifteen to twenty minutes in a quick oven. For sauce, mix a dessertspoonful of French potato-flour in two tablespoonfuls of cold water, stir it into a quarter of a pint of sherry made boiling hot, add the juice of a lemon, sweeten, thicken over the fire, and serve in a tureen.

Cabinet Pudding

Butter very thickly a pint pudding basin, and cover it neatly with stoned Muscatel raisins, the outer side of them being kept to the butter. Lightly fill up the basin with alternate layers of sponge cake and ratafias, and when ready to steam the pudding, pour by degrees over the cakes a custard made of half a pint of boiling milk, two eggs, three humps of sugar, a tablespoonful of brandy, and a little lemon flavouring. Cover the basin with a paper cap and steam or boil gently for three-quarters of an hour. Great care should be taken not to boil puddings of this class fast, as it renders them tough and flavourless. Make Brandy Sauce as follows :- Mix a tablespoonful of fine flour with a gill of cold water, put it into a gill of boiling water, and, having stirred over the fire until it is thick, add the yolk of an egg. Continue stirring for five minutes, and sweeten with two ounces of castor sugar. Mix a wineglass of brandy with two tablespoonfuls of sherry, stir it into the sauce, and pour it round the pudding. If liked, a grate of nutmeg may be added to the sauce before the egg, and, if required to be rich, an ounce of butter can be stirred in before the brandy.

Vanilla Rusk Pudding

Dissolve, but do not oil, an ounce of butter, mix in a quarter of a pound of sifted sugar, stir over the fire for a few minutes, add an egg well beaten and half a teaspoonful of vanilla extract, or as much as will give a good flavour to the paste, which continue stirring until it gets thick. Spread four slices of rusk with the vanilla paste, put them in a buttered tart dish. Boil half a pint of new milk, pour it on to an egg well beaten, then add it to the rusk, and put the pudding to bake in a slow oven for an hour. Turn out when done, and sift sugar over the pudding. If a superior pudding is desired, boil a tablespoonful of apricot jam in a teacupful of plain sugar syrup, add a little vanilla flavouring, and pour over the pudding at the moment of serving.

Cocoa Nut Pudding

Choose a fine nut with the milk in it, grate it very fine, mix it with an equal weight of finely sifted sugar, half its weight of butter, the yolks of four eggs, and the milk of the nut. Let the butter be beaten to a cream, and when all the other ingredients are mixed with it, add the whites of the eggs whisked to a strong froth. Line a tart-dish with puff paste, put in the pudding mixture, and bake slowly for an hour. Butter a sheet of paper and cover the top of the pudding, as it should not get brown.