The English Housekeeper: Or, Manual of Domestic Management / Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping

by Anne Cobbett

Flavour thick melted butter with cinnamon and grated lemon peel, sweeten to taste, add 1 or 2 wine-glassfuls of white wine.—Or: sweeten some thin cream, put in a little piece of butter, heat it, then flavour with cinnamon or lemon peel, and white wine; pour it hot over the pudding, or serve in a tureen.—Or: break a stick of cinnamon into bits, boil it ten minutes, in water enough to cover it, add ¼ pint of white wine, 2 table-spoonsful of powdered sugar, and boil it up, strain, and pour over the pudding.

Bread and Butter Pudding.

Lay thin slices of stale bread and butter in a pudding dish, sprinkle currants over, then another layer of bread and butter, and so on till the dish is full to about an inch; pour over an unboiled custard (3 eggs to a pint of milk), sweeten to taste, soak it an hour, and bake half an hour.

Custard Pudding.

Boil a stick of cinnamon and a roll of lemon peel, in a pint of new milk, or cream, and set it by to cool. Beat 5 eggs, pour the milk to them, sweeten to taste, and bake in a dish lined with puff paste twenty minutes. You may add a wine-glassful of brandy. To Boil.—Prepare a mould as follows; put into it enough powdered sugar, to cover it, set it on the stove for the sugar to melt, and take care that the syrup cover the whole inside of the mould; grate lemon peel over the sugar, and pour the above mixture of milk or cream and eggs into it; tie a cloth over, and put instantly into boiling water, and boil it half an hour. Turn it out, and garnish with preserves. These puddings are good, hot or cold.

Little Puddings.

Grate a penny loaf, and mix well with a handful of currants, a very little fresh butter, nutmeg, and the yolk of an egg; make it into little balls, flour them, tie separately in a cloth, and boil them half an hour. Serve quite hot, with wine sauce.

An Excellent Pudding.

Boil a bit of cinnamon in a pint of milk, pour it over thin slices of French roll, or an equal quantity of rusks, cover with a plate to cool; beat it quite smooth with 6 oz. shred suet, ¼ lb. currants, 3 eggs beaten, and a little brandy, old rum, or orange-flower water. Bake an hour.

Oatmeal Pudding.