52. Eastbourne Pudding.
6-oz. flour.
2-oz. sugar.
1½ teaspoonsful baking powder.
4-oz. butter or lard.
4-oz. sultanas.
1 egg.
Bake in good oven ¾ hour.
53. Summerville Plum Pudding.
1½-lbs. suet.
½-lb. candied peel.
1-lb. raisins (stoned).
1-lb. sultanas.
9 eggs.
1-lb. currants.
1 nutmeg (grated).
½-lb. bread crumbs.
1-lb. flour.
¼-pint brandy.
Boil 11 hours.
54. Victoria Pudding.
2 teacups flour.
2 teaspoonsful baking powder.
1 cupful castor sugar.
2 tablespoonsful butter.
1 egg.
Mix with a little milk. Beat well and bake in a greased dish until brown. Serve with sauce.