48. Steamed Batter Pudding.
Make the same as Yorkshire pudding, putting the batter into a cloth, wrung out in boiling water and steam 1½ hours. Serve with jam or raspberry vinegar.
49. Chocolate Pudding.
¼-lb. bread crumbs.
2-oz. castor sugar.
1-pint milk.
2 eggs.
1-oz. cocoa.
vanilla essence.
Boil the milk, add the cocoa, stir in the bread crumbs, sugar, yolks of eggs and essence, bake in a slow oven till set, whip the whites to a stiff froth, and cover the pudding. Put in the oven to brown slightly.
50. Gêlée à la Normandie.
A packet of blanc mange powder made as directed, pour into small dariole moulds. Dissolve a packet of raspberry jelly and pour on a meat dish, so that it will be ½ inch thick. When both are set turn the blanc manges on to a dish, and cut out rounds of jelly with a fluted pastry-cutter, and place on the top of the blanc manges. Chop the remainder of jelly and garnish with it.
51. Chocolate Blanc Mange.
3-oz. cornflour.
2-oz. sugar.
Few drops of vanilla.
1¾-pints milk.
1-oz. cocoa.
Mix cornflour and cocoa in a basin, with sufficient milk to make a smooth paste, and add rest of milk, boil till thick. Add sugar and flavouring, and turn into wet mould to set.