Line the bottom and sides of a buttered Charlotte-mould with thin slices of biscuit spread with jam and rolled up. Garnish the mould with a souffléd-pudding preparation, and poach in a [bain-marie].
Serve an apricot sauce flavoured with Marsala, separately.
[738]
][2515—SOUFFLÉD[!-- TN: acute invisible --] PUDDING SANS-SOUCI]
Copiously butter a mould, and sprinkle its bottom and sides with well-washed currants. Garnish with a souffléd-pudding preparation, combined per two lbs. with one lb. of peeled apples, cut into dice and cooked in butter.
Poach in a [bain-marie].
[2516—SOUFFLÉD[!-- TN: acute invisible --] PUDDING A LA VESUVIENNE]
Make a souffléd-pudding preparation, and add to it for the quantities given in the original recipe one and a half oz. of tomato jam and the same quantity of pipped Malaga raisins. Poach in a [bain-marie] in a mould with a central tube.
When the pudding is turned out, surround it with apricot sauce, and pour in the middle some heated rum, which light when serving.
[2517—ROLY-POLY PUDDING]
Proceed as for No. [2361]: prepare a firm paste from one lb. of flour, nine oz. of chopped suet, one and a half oz. of sugar, a pinch of salt, and one-sixth pint of water. Let this paste rest for one hour before using it.