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Classic
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page 138
Bread and Butter Pudding.
Slice bread spread with butter, and lay it in a dish with currants between each
layer; and sliced citron, orange, or lemon, if to be very nice. Pour over an
unboiled custard of milk, two or three eggs, a few pimentos, and a very little
ratafia, two hours at least before it is to be baked; and lade it over to soak
the bread.
A paste round the edge makes all puddings look better, but is not necessary.
Orange Pudding.
Grate the rind of a Seville orange; put to it six ounces of fresh butter, six or
eight ounces of lump sugar pounded: beat them all in a marble mortar, and add as
you do it the whole of eight eggs well beaten and strained; scrape a raw apple,
and mix with the rest; put a paste at the bottom and sides of the dish, and over
the orange mixture put cross bars of paste. Half an hour will bake it.
Another.--Mix of orange paste two full spoons, with six eggs, four of sugar,
four ounces of butter warm, and put into a shallow dish with a paste lining.
Bake twenty minutes.
Another.--Rather more than two table-spoonfuls of the orange paste, mixed with
six eggs, four ounces of sugar, and four ounces of butter, melted, will make a
good-sized pudding, with a paste at the bottom of the dish, Bake twenty minutes.
An excellent Lemon Pudding.
Beat the yolks of four eggs; add four ounces of white sugar, the rind of a lemon
being rubbed with some lumps of it to take the essence; then peel, and beat it
in a mortar with the juice of a large lemon, and mix all with four or five
ounces of butter warmed. Put a crust into a shallow dish, nick the edges, and
put the above into it. When served, turn the pudding out of the dish.
A very fine Amber Pudding.
Put a pound of butter into a sauce-pan, with three quarters of a pound of loaf
sugar finely powdered; melt the butter, and mix well with it; then add the yolks
of
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