Economical Lemon Pudding.
Make like preceding recipe, substituting the grated rind and juice of two lemons for the figs.
Currant Pudding.
- Ingredients—3 eggs.
- The same weight of sugar, flour, and bread-crumbs.
- Suet, currants, minced apples.
- A little grated lemon rind.
- A little milk.
Method.—Chop the suet finely, and add to it the sugar, flour, bread-crumbs, minced apple, currants, and grated lemon rind.
Mix with the eggs, well beaten, and a little milk.
Boil in a greased basin for three hours.
Plain Cold Cabinet Pudding.
- Ingredients—1 tablespoonful of flour.
- 1½ tablespoonful of arrowroot.
- 1 wineglass of sherry.
- A few raisins.
- 3 stale sponge cakes.
- 1 pint of milk.
- 2 oz. of sugar.
Method.—Put the milk to boil with the sugar.