Spread this meringue over the top of the pears, and return to the oven to brown.
PLUM PUDDING
- ¼ lb. (1 cup) bread crumbs
- 4 ozs. (1 cup) flour
- 4 ozs. (1 cup) brown sugar
- 1 cupful chopped suet
- 1 lemon
- 1 teaspoonful baking powder
- ½ teaspoonful salt
- 4 eggs
- Milk to moisten
- 1 cupful chopped citron peel
- ½ cupful blanched, chopped almonds
- ½ pint (1 cup) Sultana raisins
- ½ pint (1 cup) currants
- ½ pint (1 cup) seeded raisins
- 1 teaspoonful powdered allspice
- ½ teaspoonful grated nutmeg
- 1 teaspoonful powdered ginger
- 1 teaspoonful powdered cinnamon
- 1 wineglassful brandy
Beat up the eggs, add the strained juice of the lemon and all the other ingredients, turn into a well-buttered casserole, cover, and steam steadily for five hours.
Serve with hard sauce.
PRUNE AND APPLE TART
- ½ lb. stoned prunes
- 1 lemon
- 3 lbs. apples
- ½ lb. (1 cup) sugar
- Pastry
- 1 egg
Wash and stone the prunes; peel, core, and slice the apples. Put them into a casserole, sprinkle in the sugar and the grated rind of the lemon.
Cover neatly with pastry, brush over the top with beaten egg, and bake in a hot oven for about three-quarters of an hour.
Sprinkle over with sugar and serve hot or cold.