COMMON BAKED RAISIN PUDDING.
Beat well together three-quarters of a pound of flour, the same quantity of raisins, six ounces of beef-suet, finely chopped, a small pinch of salt, some grated nutmeg, and three eggs which have been thoroughly whisked, and mixed with about a quarter of a pint of milk, or less than this, should the eggs be large. Pour the whole into a buttered dish, and bake it an hour and a quarter. For a large pudding, increase the quantities one half. Flour and stoned raisins, each 3/4 lb.; suet, 6 oz.; salt, small pinch; nutmeg, 1/2 teaspoonful; eggs, 3; milk, 1/4 pint: 1-1/4 hour.
A RICHER BAKED RAISIN PUDDING.
Mix and whisk well, and lightly together, a pound of raisins weighed after they are stoned, ten ounces of finely minced beef-suet, three-quarters of a pound of flour, a little salt, half a small nutmeg, or the grated rind of a lemon, four large eggs, and as much milk as may be needed to make the whole into a very thick batter: bake the pudding a few minutes longer than the preceding one. The addition of sugar will be found no improvement as it will render it much less light.
Sultana raisins are well adapted to these puddings, as they contain no pips, and from their delicate size sooner become tender in the baking than the larger kinds.
THE POOR AUTHOR’S PUDDING.
Flavour a quart of new milk by boiling in it for a few minutes half a stick of well-bruised cinnamon, or the thin rind of a small lemon; add a few grains of salt, and three ounces of sugar, and turn the whole into a deep basin: when it is quite cold, stir to it three well-beaten eggs, and strain the mixture into a pie-dish. Cover the top entirely with slices of bread free from crust, and half an inch thick, cut so as to join neatly, and buttered on both sides: bake the pudding in a moderate oven for about half an hour, or in a Dutch oven before the fire.
New milk, 1 quart; cinnamon, or lemon-rind; sugar, 3 oz.; little salt; eggs, 3; buttered bread: baked 1/2 hour.
PUDDING À LA PAYSANNE.
(Cheap and Good.)