Preparation: The zwieback is broken into 3 parts, the lady fingers into halves. Butter a mold and make a layer of zwieback, raisins, currants, then one of lady fingers, repeat this 2 to 3 times, the last layer being zwieback. Then mix well the milk, cream, sugar and eggs and pour on the pudding, set in a steamer over a kettle of boiling water and boil 1½ hours. When done, turn it out on a platter and serve with a wine sauce.
No. 9—WHEAT BREAD PUDDING.
Quantity for 6 Persons.
- ¼ lb. of fresh butter
- 6 eggs
- ¼ lb. of sugar
- ½ cup of raisins
- ¼ cup of currants
- ½ cup of fine cut citron
- ½ cup blanched, grated almonds
- 4 milk rolls
Preparation: Cream, the butter with yolks of eggs, sugar, raisins, currants, citron and almonds, mix and stir well. The crust of the rolls is grated off, then they are soaked in milk, the surplus milk pressed out and the rolls stirred with the rest of the ingredients, also the beaten whites of eggs. Butter a mold, strew with bread crumbs, put in the pudding and steam 1 hour. Serve with a fruit sauce.
No. 10—PLUM PUDDING.
Quantity for 6–8 Persons.
- 1 pinch of salt
- 1 lb. raisins
- 1 lb. currants
- 1 lb. of flour
- 1 lb. of sugar
- 1 lb. beef kidney suet
- 6 eggs
- 1 lemon peel
- 2 cups of milk
- 2 small cups of grated bread
- ½ cup of brandy
- Rum
Preparation: Raisins and currants are washed well and dried. The suet is chopped very fine and mixed well with 6 eggs, sugar, raisins, currants, grated lemon peel, milk, bread crumbs, brandy and lastly the flour. Butter a mold, strew with bread crumbs, put in the pudding and steam for 5 hours. Turn the pudding out on a platter, pour the rum over and light it. The flaming pudding is brought to the table and served with a wine sauce.
No. 11—CHOCOLATE PUDDING.