Preparation: Egg, white of egg, milk and flour are mixed well. Butter is heated in a pudding dish, the batter put in, the suet heated and poured over and the pudding baked in a hot oven 20 minutes.
No. 38—BAKED CHOCOLATE PUDDING.
Quantity for 6 Persons.
- 1¼ pts. of milk
- ¼ lb. of sweet chocolate
- 4 tbsps. of flour
- ¼ lb. of sugar
- ¾ cup of butter
- 7 eggs
- 1 tsp. of vanilla
Preparation: The chocolate is grated and mixed with flour and sugar. The milk is brought to boil and the chocolate with the flour and sugar added, stirred over the fire until the mixture is thick, then cooled. Cream the butter with the yolks of eggs and vanilla, mix with the chocolate batter and the beaten whites of eggs. Butter a pudding dish, fill in the pudding and bake in oven for 1 hour.
No. 39—BAKED APPLE AND FARINA PUDDING.
Quantity for 6 Persons.
- 1 pt. of milk
- ½ cup of fine farina
- 4 eggs
- ¼ lb. of butter
- 6 large sweet-sour apples
- ¼ lb. of raisins or currants
- ⅛ lb. blanched, ground sweet almonds
- 6 blanched, ground bitter almonds
- One lemon peel
Preparation: The milk is brought to boil, the farina added and cooked 10 minutes, stirring constantly, then cooled. Cream the butter, mix with yolks of eggs, sugar, grated lemon peel, the boiled farina, and the beaten whites of eggs.
The apples are peeled, sliced into ¼ inch slices, mixed with ½ cup of sugar. Butter a pudding dish and put in layers of farina, apples, currants and almonds alternating, repeat 3 times; then bake in oven for 1 hour.