Soak the scraps of bread in cold water, then squeeze very dry, put into a basin and beat out the lumps; chop the suet fine, clean the fruit, shred the peel, and beat the egg. Mix all the dry ingredients, then add the egg and a little water, if required. Grease and sugar a pie-dish or tin, fill with the mixture, and bake about 1 hour.
If preferred, the fruit and peel can be replaced by chocolate, or ground ginger and golden syrup. Bread-crumbs can be used instead of soaked bread if liked.
Cocoanut Pudding. Time—1¼ hour.
1 lb. soaked bread, ¼ lb. grated or desiccated cocoanut, 2 oz. ground almonds, 4 tablespoonfuls brown sugar, 3 eggs.
When the bread has been thoroughly soaked, squeeze it very dry, and beat out all the lumps. Mix the dry ingredients well together, then add the eggs well beaten. Grease and sugar a pie-dish, fill with the mixture, and bake about three-quarters of an hour. Turn out on to a hot dish.
Ebony Jelly. Time—2 hours.
1 lb. French plums, ½ pint water, ½ lb. lump dust, ½ oz. vegetable isinglass, rind of ½ lemon.
Soak the plums over-night. Next morning stew them gently with the water and sugar for 1 hour or longer till quite tender; pour the juice off on to the isinglass to dissolve it. Stone the plums and pulp them through a wire sieve. Crack the stones, blanch and pound the kernels, add them with the strips of lemon peel and the isinglass to the plums, mix and pour into a wetted mould.
Eve Pudding. Time—2½ hours.
1 lb. suet, ¼ lb. currants, ¼ lb. brown sugar, ¼ lb. chopped apples, ¼ lb. bread-crumbs, 2 eggs.