FRUIT PUDDING
- 2½ lbs. any kind fresh fruit—gooseberries, currants, peaches, plums, pears, apples, raspberries, cherries, apricots, rhubarb, etc.
- 2 pints (4 cups) milk
- 1 tablespoonful butter
- 1 teaspoonful vanilla extract
- 1 teaspoonful lemon extract
- Pinch salt
- Sugar
- 3 eggs
- 3 heaping tablespoonfuls (3 ozs.) cornstarch
Stew the fruit, with sufficient sugar to sweeten, in a casserole. Mix the cornstarch to a smooth consistency with a little of the milk. Bring the rest of the milk to the boil, stir into it the mixed cornstarch, add the butter, salt, extracts, and two heaping tablespoonfuls of sugar. Boil for a quarter of an hour, stirring all the time, remove from the fire, and add the eggs well beaten.
Pour the hot mixture over the stewed fruit, then brown in a moderate oven. This makes a delicious covering.
GINGER PUDDING
- 4 ozs. (4 heaping tablespoonfuls) preserved ginger
- 4 heaping tablespoonfuls chopped suet
- 4 ozs. (4 heaping tablespoonfuls) sugar
- 2 tablespoonfuls ginger syrup
- Pinch salt
- ¼ teaspoonful grated nutmeg
- 3 eggs
- 1 heaping teaspoonful baking powder
- ¾ pint (1½ cups) milk
- 4 ozs. (4 heaping tablespoonfuls) flour
- 4 ozs. (1 cup) bread crumbs or cake crumbs
- Ginger sauce
Chop the ginger and the suet and put them into a basin; then add the eggs well beaten and all the other ingredients. Mix together thoroughly, pour into a well-buttered casserole, cover with the lid or a buttered paper, and steam for two and a half hours.
Serve with ginger sauce.
The sauce may be made as follows: Beat up the whites of two eggs to a stiff froth, add half a cupful of whipped cream, one tablespoonful of finely chopped ginger, and enough of the syrup to give it a strong flavor.