Beat 6 oz. of sweet and 12 bitter almonds to a paste; mix this with the yolks of 6 eggs, 4 oz. butter, the grated peel and juice of a lemon, 1½ pint of cream, a glass of white wine, and some sugar. Put a paste border round a dish, pour in the pudding, and bake it half an hour.
Wafer Pudding.
Melt 1 oz. butter and mix it with a gill of cream; when this is cold, work it into 1½ table-spoonful flour, and 4 eggs, mix well, and bake it in saucers, half an hour. Serve with wine sauce.
Orange Pudding.
Grate the rind of a large Seville orange into a mortar, put to it 4 oz. fresh butter and 6 oz. finely powdered sugar; beat well, and mix in, gradually, 8 eggs; have ready soaked in milk 3 sponge biscuits, and mix them to the rest; beat well, pour it into a shallow dish, lined with a rich puff paste, and bake till the paste is done.—Or: the yolks of 8, and whites of 4, eggs well beaten, 4 table-spoonsful of orange marmalade, 4 oz. pounded sugar, 4 oz. fresh butter, 2 oz. pounded Naples biscuits, 2 table-spoonsful of cream, 2 of sherry, and 1 of good brandy; mix all together, and bake in a dish with a very thin paste.
Lemon Pudding.
Put ½ lb. fresh butter with ½ lb. lump sugar into a saucepan, and stir it over the fire till the sugar is melted, turn it out to cool; beat 8 eggs, very well, add to them the juice of 2, and the grated peel of 3, lemons, and mix these well with the butter and sugar, also a wine-glassful of brandy; bake in a dish lined with puff paste, half an hour.—Or: boil in several waters the peel of 4 large lemons, and when cold pound it in a mortar with ½ lb. of lump sugar; add ½ lb. fresh butter beaten to a cream, 6 yolks of eggs, 3 whites, 2 table-spoonsful of brandy, and the juice of 3 lemons, mix well, and bake in a moderately quick oven; when done strew sifted sugar over.—Some persons put 2 sponge biscuits into the mixture.
Cabinet or Brandy Pudding.
Line a mould, first with raisins stoned, or with dried cherries, then with thin slices of French roll, then with ratafias or maccaroons, then put in preserved, or fresh, fruit as you like, mixed with sponge, and what other cakes you choose, until the mould be full, sprinkling in at times 2 glasses of brandy. Beat 4 eggs, yolks and whites, and put them into a pint of scalded and sweetened new milk or cream, add grated nutmeg and lemon peel; let the liquid sink gradually into the solid part, tie a floured cloth tight over, and boil the pudding one hour, keeping the bottom of the bason up.—Another: pour a pint of hot cream over ½ lb. of Savoy biscuit, and cover it; when cold, beat it up, with the yolks and whites of 8 eggs, beaten separately, sugar and grated lemon peel: butter a mould, stick some stoned raisins round, and pour in the pudding: boil or bake it.
Baked Apple or Gooseberry Pudding.