Whisk three eggs well, put them into a pint basin, and add to them sufficient milk to fill it: then strain, flavour, and sweeten it with fine sugar; boil the pudding very softly for an exact half hour, let it stand a few minutes, dish, and serve it with sugar sifted over, and sweet sauce in a tureen, or send stewed gooseberries, currants, or cherries to table with it. A small quantity of lemon-brandy, or of ratifia can be added, to give it flavour, when it is made, or the sugar with which it is sweetened may be rasped on a lemon or an orange, then crushed and dissolved in the milk; from an ounce and a half to two ounces will be sufficient for general taste.
PRINCE ALBERT’S PUDDING.
Beat to a cream half a pound of fresh butter and mix with it by degrees an equal weight of pounded loaf-sugar, dried and sifted; add to these, after they have been well beaten together, first the yolks, and then the whites of five fresh eggs, which have been thoroughly whisked apart; now strew lightly in, half a pound of the finest flour, dried and sifted, and last of all, half a pound of jar raisins, weighed after they are stoned. Put these ingredients, perfectly mixed, into a well-buttered mould, or floured cloth, and boil the pudding for three hours. Serve it with punch sauce. We recommend a little pounded mace, or the grated rind of a small lemon, to vary the flavour of this excellent pudding; and that when a mould is used, slices of candied peel should be laid rather thickly over it after it is buttered. Fresh butter, pounded sugar, flour, stoned raisins, each 1/2 lb.; eggs, 5: 3 hours.
GERMAN PUDDING, AND SAUCE. (VERY GOOD.)
Stew, until very tender and dry, three ounces of whole rice in a pint and a quarter of milk; when a little cooled, mix with it three ounces of beef-suet finely chopped, two ounces and a half of sugar, an ounce of candied orange or lemon-rind, six ounces of sultana raisins, and three large eggs well beaten, and strained. Boil the pudding in a buttered basin, or in a well-floured cloth, for two hours and a quarter, and serve it with the following sauce:—Dissolve an ounce and a half of sugar broken small in two glasses of sherry, or of any other white wine, and stir them when quite hot, to the beaten yolks of three fresh eggs; then stir the sauce in a small saucepan held high above the fire until it resembles custard, but by no means allow it to boil, or it will instantly curdle; pour it over the pudding, or, if preferred, send it to table in a tureen. We think a full teaspoonful of lemon-juice added to the wine an improvement to this sauce which is excellent; and we can recommend the pudding to our readers.
Milk, 1-1/4 pint; rice, 3 oz.; 1 hour, or more. Suet, 3 oz.; sugar, 2-1/2 oz.; candied peel, 1 oz.; sultana raisins, 6 oz.; eggs, 3 large: 2-1/4 hours, Sauce: sherry, 2 glasses; sugar, 1-1/2 oz.; yolks of eggs, 3; little lemon-juice.
We have already, in a previous part of the volume, directed that the German sauce should be milled to a fine froth, and poured upon the pudding with which it is served: when this is not done, the quantity should be increased.
THE WELCOME GUEST’S OWN PUDDING. (LIGHT AND WHOLESOME.)
(Author’s Receipt.)
Pour, quite boiling, on four ounces of fine bread-crumbs, an exact half-pint of new milk, or of thin cream; lay a plate over the basin and let them remain until cold; then stir to them four ounces of dry crumbs of bread, four of very finely minced beef-kidney suet, a small pinch of salt, three ounces of coarsely crushed ratifias, three ounces of candied citron and orange-rind sliced thin, and the grated rind of one large or of two small lemons. Clear, and whisk four large eggs well, throw to them by degrees four ounces of pounded sugar, and continue to whisk them until it is dissolved, and they are very light; stir them to, and beat them well up with the other ingredients; pour the mixture into a thickly buttered mould, or basin which will contain nearly a quart, and which it should fill to within half an inch of the brim; lay first a buttered paper, then a well floured pudding-cloth over the top, tie them tightly and very securely round, gather up and fasten the corners of the cloth, and boil the pudding for two hours at the utmost. Let it stand for a minute or two before it is dished, and serve it with simple wine sauce, or with that which follows; or with pine-apple or any other clear fruitsauce. (For these last, see page [405]).