Make a batter, rather stiffer than pancake batter; beat up six eggs, leaving out three of the whites, and put them to the batter, with a little salt and nutmeg. This quantity is for a pint basin, and will take one hour to boil.
Another.
Three table-spoonfuls of flour, two eggs, and about a tea-cupful of currants; beat up well with a pint of milk, and bake in a slow oven.
Plain Batter Pudding, or with Fruit.
Put six large spoonfuls of flour into a pan, and mix it with a quart of milk, till it is smooth. Beat up the yolks of six and the whites of three eggs, and put in; strain it through a sieve; then put in a tea-spoonful of salt, one of beaten ginger, and stir them well together. Dip your cloth in boiling water; flour it, and pour in your pudding; tie it rather close, and boil it an hour. When sent to table, pour melted butter over it. You may put in ripe currants, apricots, small plums, damsons, or white bullace, when in season; but with fruit it will require boiling half an hour longer.
Norfolk Batter Pudding.
Yolks and whites of three eggs well beaten, three table-spoonfuls of flour, half a pint of milk, and a small quantity of salt; boil it half an hour.
Green Bean Pudding.
Boil and blanch old beans; beat them in a mortar, with very little pepper and salt, some cream, and the yolk of an egg. A little spinach-juice will give a fine colour; but it is good without. Boil it for an hour in a basin that will just hold it, and pour over it parsley and butter. Serve bacon to eat with it.