Hunter’s Pudding.
Mix of suet, flour, currants, and raisins stoned and a little cut, a pound each, the rind of lemon, shred as fine as possible, six Jamaica peppers in fine powder, four eggs, a glass of brandy, a little salt, and as little milk as will make it of a proper consistence. Boil it in a floured cloth, or a melon mould, eight or nine hours. Serve with sweet sauce. Add sometimes a spoonful of peachwater.
This pudding will keep, after it is boiled, six months, if kept tied up in the same cloth, and hung up, folded in a sheet of cap paper to preserve it from dust, being first cold. When to be used, it must boil a full hour.
Common Plumb Pudding.
The same proportions of flour and suet, and half the quantity of fruit, with spice, lemon, a glass of wine, or not, and one egg and milk, will make an excellent pudding, if long boiled.
Custard Pudding.
Mix by degrees a pint of good milk with a large spoonful of flour, the yelks of five eggs, some orange flower water, and a little pounded cinnamon. Butter a bason that will exactly hold it: pour the batter in, and tie a floured cloth over it. Put it in boiling water, and turn it about a few minutes to prevent the egg going to one side. Half an hour will boil it.
Put currant jelly on it, and serve with sweet sauce.
A Rich Rice Pudding.
Boil half a pound of rice in water, with a little bit of salt, till quite tender: drain it dry. Mix it with the yelks and whites of four eggs, a quarter of a pint of cream, with two ounces of fresh butter melted in the latter, four ounces of beefsuet, or marrow, or veal suet taken from a fillet of veal, finely shred, three quarters of a pound of currants, two spoonfuls of brandy, one of peachwater, or ratafia, nutmeg, and grated lemonpeel. When well mixed, put a paste round the edge, and fill the dish. Slices of candid orange, lemon, and citron, if approved. Bake in a moderate oven.