Butter a mold well, put in the pudding and steam for two hours, or boil for an hour and a half. Set in cold water for one minute to make it shrink from the sides of the mold. Turn out, and eat hot with brandy sauce.
Cherry batter pudding
Stone three cupfuls of ripe cherries. Beat two eggs light, stir into them a tablespoonful of melted butter and a pint of milk, then four cupfuls of prepared flour. Last of all, stir in the cherries, well dredged with flour. Turn into a greased mold and steam for three hours. Serve with a hard sauce.
Cabinet pudding
(Contributed)
Butter a pudding mold and sprinkle the bottom with chopped raisins, citron and currants; add a layer of sponge cake and sprinkle lightly with ground cinnamon and cloves. Alternate these layers until the mold is almost full. Beat four eggs until light, add one quart of milk and a little salt and four tablespoonfuls of melted butter. Pour over the cake. Let all stand one hour and then steam for one and a half hours and serve with a currant jelly sauce.
Cherry roly-poly
(Contributed)
Sift one teaspoonful of salt and three level teaspoonfuls of baking-powder into one pint of flour; rub into this one tablespoonful of butter and moisten with enough milk to make a rather stiff dough. Toss on the board and pat into a rectangular shape. Have ready some stoned and well-drained cherries, lay them on the dough and press them gently into it. Dredge with flour and roll over into a loose roll, pinch the edges together and wrap in a cloth. Lay in a steamer and cook one hour; serve with cherry sauce.