The water must be boiling when the pudding goes in, and not stop boiling for one instant until it is done. If it is in a bag, this must be turned several times, under water, to prevent sticking or scorching to the sides of the pot. The bag must also be entirely covered, while the water should not quite reach to the top of a mould. If you use a basin, dip the cloth in boiling water before dredging with flour on the inside.
When the time is up, take mould, basin, or cloth from the boiling pot, and plunge instantly into cold water; then turn out without the loss of a second. This will prevent sticking, and leave a clearer impression of the mould upon the contents.
Boiled puddings should be served as soon as they are done, as they soon become heavy.
Many of the baked puddings I have described are quite as good boiled. As a safe rule, double the time of baking if you boil.
Berry Pudding.
- 1 pint of milk.
- 2 eggs.
- 1 saltspoonful salt.
- ¼ teaspoonful soda, dissolved in hot water.
- ½ teaspoonful cream-tartar, sifted through a cup of flour, and added to enough flour to make a thick batter.
- 1 pint blackberries, raspberries, currants, or huckleberries, well dredged with flour—stirred in at the last.
Huckleberry Pudding. ✠
- 1 pint milk.
- 2 eggs.
- 1 quart flour—or enough for thick batter.
- 1 gill baker’s yeast.
- 1 saltspoonful salt.
- 1 teaspoonful soda, dissolved in boiling water.
- Nearly a quart of berries—well dredged with flour.
Make a batter of eggs, milk, flour, yeast, salt, and soda, and set it to rise in a warm place about four hours. When you are ready to boil it, stir in the dredged fruit quickly and lightly. Boil in a buttered mould or a floured cloth for two hours.
This will be found lighter and more wholesome than boiled pastry.