Small Lemon Puddings.
One pint of cream, one spoonful of fine flour, two ounces of sugar, some nutmeg, and the yolks of three eggs; mix all well together; and stick in two ounces of citron. Bake in tea-cups in a quick oven.
Maccaroni Pudding.
Take three ounces of maccaroni, two ounces of butter, a pint and a half of milk boiled, four eggs, half a pound of currants. Put paste round the dish, and bake it.
Marrow Pudding.
Boil two quarts of cream with a little mace and nutmeg; beat very light ten eggs, leaving out half the whites; put the cream scalding to the eggs, and beat it well. Butter lightly the dish you bake it in; then slice some French roll, and lay a layer at the bottom; put on it lumps of marrow; then sprinkle on some currants and fine chopped raisins, then another layer of thin sliced bread, then marrow again, with the currants and raisins as before. When the dish is thus filled, pour over the whole the cream and eggs, which must be sweetened a little. An oven that will bake a custard will be hot enough for this pudding. Strew on the marrow a little powdered cinnamon.
Another way.
Boil up a pint of cream, then take it off; slice two penny loaves thin, and put them into the cream, with a quarter of a pound of fresh butter, stirring it till melted. Then put into it a quarter of a pound of almonds beaten well and small, with rose-water, the marrow of three marrow-bones, and the whites of five eggs, and two yolks. Season it with mace shred small, and sweeten with a quarter of a pound of sugar. Make up your pudding. The marrow should first be laid in water to take out the blood.
Nottingham Pudding.
Peel six apples; take out the core, but be sure to leave the apples whole, and fill up the place of the core with sugar. Put them in a dish, and pour over them a nice light batter. Bake it an hour in a moderate oven.