Ingredients.—5 eggs, 3 tablespoonfuls of flour, 2 tablespoonfuls of powdered sugar, rind of 1 lemon, ½ pint of cream, different kinds of preserve. Mode.—Beat the whites and yolks of the eggs separately, and put them into different basins; stir the flour, sugar, and lemon-peel into the yolks; whip the cream very thick and put it on a sieve to harden. Then add it, with the whites of the eggs, to the other ingredients, and pour the mixture into little deep saucers just before putting into the oven. Bake about ½ an hour. When they are taken out, a very thin layer of different kinds of preserve should be put upon each, and they should be piled one above another. A little whipped cream placed here and there on the pudding as a garnish would be found to improve the appearance of this dish. Time.—About ½ an hour. Average cost, 1s. 9d. Sufficient for 4 or 5 persons. Seasonable at any time.
PUDDING, Delhi.
Ingredients.—4 large apples, a little grated nutmeg, 1 teaspoonful of minced lemon-peel, 2 large tablespoonfuls of sugar, 6 oz. of currants, ¾ lb. of suet crust. Mode.—Pare, core, and cut the apples into slices; put them into a saucepan with the nutmeg, lemon-peel, and sugar, stew them over the fire till soft; then have ready the above quantity of crust, roll it out thin, spread the apples over the paste, sprinkle over the currants, roll the pudding up, closing the ends properly, tie it in a floured cloth, and boil for 2 hours. Time.—2 hours. Average cost, 1s. Sufficient for 5 or 6 persons. Seasonable.—August to March.
PUDDING, Empress.
Ingredients.—¼ lb. of rice, 2 oz. of butter, 3 eggs, jam, sufficient milk to soften the rice. Mode.—Boil the rice in the milk until very soft; then add the butter, boil it for a few minutes after the latter ingredient is put in, and set it by to cool. Well beat the eggs, stir these in, and line a dish with puff-paste; put over this a layer of rice, then a thin layer of any kind of jam, then another layer of rice, and proceed in this manner until the dish is full; and bake in a moderate oven for ¾ hour. This pudding may be eaten hot or cold; if the latter, it will be much improved by having a boiled custard poured over it. Time.—¾ hour. Average cost, 1s. Sufficient for 6 or 7 persons. Seasonable at any time.
PUDDING, Exeter (Very Rich).
Ingredients.—10 oz. of bread-crumbs, 4 oz. of sago, 7 oz. of finely-chopped suet, 6 oz. of moist sugar, the rind of ½ lemon, ¼ pint of rum, 7 eggs, 4 tablespoonfuls of cream, 4 small sponge-cakes, 2 oz. of ratafias, ½ lb. of jam. Mode.—Put the bread-crumbs into a basin with the sago, suet, sugar, minced lemon-peel, rum, and 4 eggs; stir these ingredients well together, then add 3 more eggs and the cream, and let the mixture be well beaten. Then butter a mould, strew in a few bread-crumbs, and cover the bottom with a layer of ratafias; then put in a layer of the mixture, then a layer of sliced sponge-cake spread thickly with any kind of jam; then add some ratafias, then some of the mixture and sponge-cake, and so on until the mould is full, taking care that a layer of the mixture is on the top of the pudding. Bake in a good oven from ¾ to 1 hour, and serve with the following sauce:—Put 3 tablespoonfuls of black-currant jelly into a stewpan, add 2 glasses of sherry, and when warm, turn the pudding out of the mould, pour the sauce over it, and serve hot. Time.—From 1 to 1¼ hour. Average cost, 1s. 6d. Sufficient for 7 or 8 persons. Seasonable at any time.
PUDDING-PIES, Folkestone.
Ingredients.—1 pint of milk, 3 oz. of ground rice, 3 oz. of butter, ¼ lb. of sugar, flavouring of lemon-peel or bay-leaf, 6 eggs, puff-paste, currants. Mode.—Infuse 2 laurel or bay leaves, or the rind of ½ lemon in the milk, and when it is well flavoured, strain it, and add the rice; boil these for ¼ hour, stirring all the time; then take them off the fire, stir in the butter, sugar, and eggs, and let these latter be well beaten before they are added to the other ingredients; when nearly cold, line some patty-pans with puff-paste, fill with the custard, strew over each a few currants, and bake from 20 to 25 minutes in a moderate oven. Time.—20 to 25 minutes. Average cost, 1s. 1d. Sufficient to fill a dozen patty-pans. Seasonable at any time.