Jordan almonds, 2 oz.; bitter almonds, 4 or 5; eggs, 4; pounded sugar, 2 oz.; bread-crumbs, 4 oz.; fresh butter, 2 oz. Red currants, (or other fruit) 1 pint; sugar, 4 oz.: 1/2 hour.
BADEN-BADEN PUDDINGS.
Prepare the same paste as for the preceding receipt, and add to it by degrees a couple of tablespoonsfuls of fine raspberry, strawberry, or apricot jam, which has previously been worked smooth with the back of a spoon; half fill some buttered pattypans or small cups with the mixture and bake the puddings in a gentle oven from fifteen to twenty minutes, or rather longer should it be very slow. For variety, omit the preserve, and flavour the puddings with the lightly grated rind of a fresh lemon, and with an ounce or so of candied peel shred small; or with a little vanilla pounded with a lump or two of sugar, and sifted through a hair sieve; or with from three to four drachms of orange flowers pralineés reduced to powder; or serve them quite plain with a fruit sauce.
SUTHERLAND OR CASTLE PUDDINGS.
Take an equal weight of eggs in the shell, of good butter, of fine dry flour, and of sifted sugar. First, whisk the eggs for ten minutes or until they appear extremely light, then throw in the sugar by degrees, and continue the whisking for four or five minutes; next, strew in the flour, also gradually, and when it appears smoothly blended with the other ingredients, pour the butter to them in small portions, each of which should be beaten in until there is no appearance of it left. It should previously be just liquefied with the least possible degree of heat: this may be effected by putting it into a well-warmed saucepan, and shaking it round until it is dissolved. A grain or two of salt should be thrown in with the flour; and the rind of half a fine lemon rasped on sugar or grated, or some pounded mace, or any other flavour can be added at choice. Pour the mixture directly it is ready into well-buttered cups, and bake the puddings from twenty to twenty-five minutes. When cold they resemble good pound cakes, and may be served as such. Wine sauce should be sent to table with them.
Eggs, 4; their weight in flour, sugar, and butter; little salt; flavouring of pounded mace or lemon-rind.
Obs.—Three eggs are sufficient for a small dish of these puddings. They may be varied with an ounce or two of candied citron; or with a spoonful of brandy, or a little orange-flower water. The mode we have given of making them will be found perfectly successful if our directions be followed with exactness. In a slow oven they will not be too much baked in half an hour.
MADELEINE PUDDINGS.
To be served cold.
Take the same ingredients as for the Sutherland puddings, but clarify an additional ounce of butter; skim, and then fill some round tin pattypans with it almost to the brim; pour it from one to the other until all have received a sufficient coating to prevent the puddings from adhering to them, and leave half a teaspoonful in each; mix the remainder with the eggs, sugar, and flour, beat the whole up very lightly, fill the pans about two-thirds full, and put them directly into a rather brisk oven, but draw them towards the mouth of it when they are sufficiently coloured; from fifteen to eighteen minutes will bake them. Turn them out, and drain them on a sheet of paper. When they are quite cold, with the point of the knife take out a portion of the tops, hollow the puddings a little, and fill them with rich apricot-jam, well mixed with half its weight of pounded almonds, of which two in every ounce should be bitter ones.