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Classic
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page 147
Common Plum Pudding.
The same proportions of flour and suet, and half the quantity of fruit, with
spice, lemon, a glass of wine or not, and one egg and milk, will make an
excellent pudding, if long boiled.
Custard Pudding.
Mix by degrees a pint of good milk with a large spoonful of flour, the yolks of
five eggs, some orange-flower water, and a little pounded cinnamon. Butter a
basin that will exactly hold it, pour the batter in, and tie a floured cloth
over. Put in boiling-water over the fire, and turn it about a few minutes to
prevent the egg going to one side. Half an hour will boil it.
Put currant-jelly on it, and serve with sweet sauce.
Macaroni Pudding.
Simmer an ounce or two of the pipe-sort in a pint of milk, and a bit of lemon
and cinnamon, till tender; put it into a dish, with milk, two or three eggs but
only one white, sugar, nutmeg, a spoonful of peach-water, and half a glass of
raisin-wine. Bake with a paste round the edges.
A layer of orange-marmalade, or raspberry-jam, in a macaroni-pudding, for
change, is a great improvement; in which case omit the almond-water, or ratafia,
which you would otherwise flavour it with.
Millet Pudding.
Wash three spoonfuls of the seed; put it into the dish, with a crust round the
edges; pour over it as much new milk as will nearly fill the dish, two ounces of
butter warmed with it, sugar, shred lemon, and a little scrape of ginger and
nutmeg. As you put it in the oven, stir in two eggs beaten, and a spoonful of
shred suet.
Carrot Pudding.
Boil a large carrot tender; then bruise it in a marble mortar, and mix with it a
spoonful of biscuit-powder, or three or four little sweet biscuits without
seeds, four yolks and two whites of eggs, a pint of cream either raw or scalded,
a little ratafia, a large spoonful of orange or
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