Cabinet Pudding.
- ½ lb. flour.
- ¼ lb. butter.
- 5 eggs,
- 1½ lb. sugar.
- ½ lb. raisins, seeded and cut in three pieces each.
- ¼ lb. currants, washed and dried.
- ½ cup cream or milk.
- ½ lemon—juice and rind grated.
Cream the butter and sugar; add the beaten yolks, then the milk and the flour, alternately, with the whites. Lastly, stir in the fruit, well dredged with flour, turn into a buttered mould, and boil two hours and a half at least.
Serve hot, with cabinet pudding sauce over it. (See [Sweet Sauces].)
Eve’s Pudding.
- 1 heaping cup of fine dry bread-crumbs.
- ½ lb. pared and chopped apples.
- ½ lb. raisins, seeded and chopped.
- 6 oz. currants, washed and dried.
- 6 eggs.
- 1 teaspoonful nutmeg, and same of allspice.
- 1 glass brandy.
- 1 cup sugar, and 1 teaspoonful salt.
- ½ lb. suet, chopped to powder.
Work the sugar into the beaten yolks; then the suet and crumbs, with the chopped apples; next the brandy and spice, then the whipped whites; lastly the fruit, well dredged with flour.
Boil in a buttered bowl or mould three hours. Eat hot with sauce.
The Queen of Plum Puddings.
- 1 lb. butter.
- 1 lb. of suet, freed from strings and chopped fine.
- 1 lb. of sugar.
- 2½ lbs. of flour.
- 2 lbs. of raisins, seeded, chopped, and dredged with flour.
- 2 lbs. of currants, picked over carefully after they are washed.
- ¼ lb. of citron, shred fine.
- 12 eggs, whites and yolks beaten separately.
- 1 pint of milk.
- 1 cup of brandy.
- ½ oz. of cloves.
- ½ oz. of mace.
- 2 grated nutmegs.