Bakewell Pudding.
Line a dish with puff paste, spread over a variety of preserves, and pour over them the following mixture:—½ lb. clarified butter, ½ lb. lump sugar, 8 yolks, and 2 whites of eggs, and any thing you choose to flavour with; bake it in a moderate oven. When cold you may put stripes of candied lemon over the top, and a few blanched almonds. To be eaten cold.—This without any preserves is called Amber Pudding.
Citron Pudding.
Mix ½ pint of good cream by degrees, with 1 table-spoonful of fine flour, 2 oz. of lump sugar, a little nutmeg and the yolks of 2 eggs; pour it into a dish or little cups, stick in 2 oz. of citron cut very fine, and bake in a moderate oven.
Maccaroon Pudding.
Pour a pint of boiling cream or new milk, flavoured with cinnamon and lemon peel, over ¼ lb. maccaroon and ¼ lb. almond cakes; when cold break them small, add the yolks of 6 and the whites of 4 eggs, 2 table-spoonsful of orange marmalade, 2 oz. fresh butter, 2 oz. sifted sugar, a glass of sherry, and one of brandy mixed: mix well, put it into cups, and bake fifteen minutes.
New College Pudding.
(The Original Receipt.)
Grate a stale penny loaf, shred fine ½ lb. suet, beat 4 eggs, and mix all well together, with 4 oz. of sifted sugar, a little nutmeg, a wine-glassful of brandy, a little candied orange and lemon peel, and a little rose or orange flower water. Fry these in good butter, and pour melted butter with a glass of white wine over them in the dish. The several ingredients may be prepared apart, but must not be mixed till you are ready to fry them.—Another: to 4 oz. of grated bread add 4 oz. suet shred fine, 4 oz. currants, 2 eggs, 3 table-spoonsful of brandy, with sugar, lemon peel, and nutmeg to your taste; mix well together, make into 4 little puddings, and boil them an hour.
Paradise Pudding.