"Live like yourself," was soon my lady's word, And lo! two puddings smoked upon the board.
8 ounces of bread or rusk crumbs 6 ounces of butter
4 ounces of moist sugar
Rind and juice of I large lemon
Any jam desired
Mix the butter, crumbs, sugar and lemon together; grease a medium-sized baking dish, and spread a layer of jam on the bottom, put the mixture on top, and bake for about half an hour. -
7 ounces of flour or bread crumbs
3 ounces mixed candied peel
4 ounces butter
8 ounces of sultanas
Pass the carrots and potatoes when cooked through a sieve; add the butter chopped fine, and flour or bread crumbs. Mix well, then add the sultanas, sugar and candied peel, put into a well greased mold, and steam for five hours. Serve with lemon or sweet sauce.
1/2 pound flour 12 ounces of sultanas 1/4 pound brown sugar 1/4 pound mashed carrots
1/4 pound mashed potatoes
1/4 pound butter
1 tablespoon of molasses
2 ounces finely cut candied peel
Mix thoroughly the flour or bread crumbs, sultanas - after they have been carefully picked over, carrots, potatoes
- well mashed, and sugar. Warm the molasses and butter, and add these with the candied peel last. This pudding is improved by being mixed overnight, and should rise very high. Steam in a buttered basin about four hours.
4 ounces of potatoes 2 ounces of butter
3 ounces of sugar Juice of I lemon
Cook and mash the potatoes, beat in the butter and sugar, then add the juice of the lemon. Put it into a well greased mold, and steam for half an hour. Can be baked if liked.
8 ounces of flour 2 ounces of butter
3 gills of milk
1 teaspoon of baking powder
5 ounces of raisins or sultanas
Rub the butter into the flour, then mix the baking powder with the flour; add the raisins or sultanas and the milk. Mix all together, and put in a well-greased pie dish, and bake for three-quarters of an hour.
8 ounces of bread or rusk crumbs 3 ounces of Valentia raisins 1 ounce of butter
1 pint of milk 3 ounces of sugar Vanilla or wine to flavor
Put the milk and butter on to boil. When it boils, add the crumbs, sugar, stoned and coarsely chopped raisins. Boil for two or three minutes, and put aside to cool. Add the flavoring to the cool mixture. Pour into a greased mold or basin, cover the top with a greased paper, and steam for two hours. Allow the pudding to stand until it shrinks away from the side of the basin, which will be in a minute or two. Turn out carefully on a hot dish. Serve with a sweet sauce.
8 Savoy finger biscuits
1/2 pint sweet sauce
3 tablespoons raspberry jam
Roll the biscuits to make rather fine crumbs, and spread them over the bottom of a small pudding dish. Make the white sweet sauce according to recipe, and pour it over the biscuit crumbs while hot. Now spread the raspberry jam over the sauce. Put the pudding in a hot oven for five minutes, and serve at once.