For other bread puddings see Blueberry Pudding and Cherry Bread, page [241].
CAKE PUDDINGS
COTTAGE PUDDING
- 1 cupful of flour.
- 1 heaping teaspoonful of baking-powder.
- 1 tablespoonful of butter.
- ½ cupful of sugar.
- ½ cupful of milk.
- 1 saltspoonful of salt.
- 1 egg.
Mix the baking-powder with the flour and sift them. Rub the butter and sugar together to a cream and beat into it the egg; then add the milk, in which the salt has been dissolved. Add the flour; beat well together and turn into a cake-tin having a tube in the center. Bake about twenty-five minutes in a moderate oven. Turn it onto a flat dish, leaving it bottom side up. The chocolate sauce given below is recommended, but any other sauce may be served with it.
Chocolate sauce: Melt three ounces or squares of Baker’s chocolate on a dry pan (see page [388]); add one half cupful of sugar and one half cupful of boiling water. Stir until well dissolved and smooth, then add one quarter teaspoonful of vanilla.
CANARY PUDDING
Take the mixture for Genoese cake, which is three eggs, and their weight respectively of sugar, butter, and flour; cream the butter and sugar; then beat in, one at a time, the three eggs; add lightly the sifted flour. Butter a covered pudding-mold; decorate it with raisins, or sprinkle it all over with currants; fill it half full of the mixture; cover and steam for one hour, or put it in individual timbale-molds and bake for twenty minutes. Serve with wine or fruit or Richelieu sauce.
SUET PUDDING
- 1 cupful of molasses.
- 1 teaspoonful of soda.
- 1 cupful of milk
- 3½ cupfuls of flour.
- 1 cupful of stoned raisins.
- 1 cupful of suet, chopped fine.
- 1 teaspoonful of salt.