Raspberry Pudding.
- Ingredients—1 pint of raspberries.
- 3 oz. of sugar.
- Thin slices of bread.
- A little milk.
Method.—Pick the stalks from the raspberries, and mix them with the sugar.
Put them and the bread in alternate layers in a pie-dish, moistening the bread with a little milk.
Bake for half an hour.
Note.—This pudding is very good served with cream or custards. The bottled raspberries may be used instead of fresh fruit.
Lemon Pudding.
- Ingredients—½ lb. of bread-crumbs.
- ¼ lb. of finely-chopped suet.
- ¼ lb. of castor sugar.
- The grated rind of one lemon, and the juice of two.
- 2 eggs.
- Enough milk to mix it.
Method.—Put the bread-crumbs and suet into a basin.