INTRODUCTORY REMARKS.
Baked Pudding Mould.
We have little to add here to the remarks which will be found at the commencement of the preceding Chapter, as they will apply equally to the preparation of these and of boiled puddings.
All of the custard kind, whether made of eggs and milk only, or of sago, arrow-root, rice, ground or in grain, vermicelli, &c., require a very gentle oven, and are spoiled by fast-baking. Those made of batter on the contrary, should be put into one sufficiently brisk to raise them quickly but without scorching them. Such as contain suet and raisins must have a well-heated but not a fierce oven; for as they must remain long in it to be thoroughly done, unless carefully managed they will either be much too highly coloured or too dry.
By whisking to a solid froth the whites of the eggs used for any pudding, and stirring them softly into it at the instant of placing it in the oven it will be rendered exceedingly light, and will rise very high in the dish; but as it will partake then of the nature of a soufflé, it must be despatched with great expedition to table from the oven, or it will become flat before it is served.
When a pudding is sufficiently browned on the surface (that is to say, of a fine equal amber-colour) before it is baked through, a sheet of writing paper should be laid over it, but not before it is set: when quite firm in the centre it will be done.
Potato, batter, plum, and every other kind of pudding indeed which is sufficiently solid to allow of it, should be turned on to a clean hot dish from the one in which it is baked, and strewed with sifted sugar before it is sent to table.
Minute directions for the preparation and management of each particular variety of pudding will be found in the receipt for it.