Ingredients.—The crumb of 2 rolls, 1 pint of milk, sugar to taste, 4 eggs, 2 tablespoonfuls of brandy, 6 oz. of chopped suet, 2 tablespoonfuls of flour, ½ lb. of currants, ½ teaspoonful of grated nutmeg, 2 tablespoonfuls of cream. Mode.—Slice the roll very thin, and pour upon it a pint of boiling milk; let it remain closely covered for ¼ hour, then beat it up with a fork, and sweeten with moist sugar; stir in the chopped suet, flour, currants, and nutmeg. Mix these ingredients well together, moisten with the eggs, brandy, and cream; beat the mixture for 2 or 3 minutes, put it into a buttered dish or mould, and bake in a moderate oven for 1¼ hour. Turn it out, strew sifted sugar over, and serve. Time.—1¼ hour. Average cost, 1s. 3d. Sufficient for 6 or 7 persons. Seasonable at any time.
PUDDING, Marlborough.
Ingredients.—¼ lb. of butter, ¼ lb. of powdered lump sugar, 4 eggs, puff-paste, a layer of any kind of jam. Mode.—Beat the butter to a cream, stir in the powdered sugar, whisk the eggs, and add these to the other ingredients. When these are well mixed, line a dish with puff-paste, spread over a layer of any kind of jam that may be preferred, pour in the mixture, and bake the pudding for rather more than ½ hour. Time.—Rather more than ½ hour. Average cost, 1s. Sufficient for 5 or 6 persons. Seasonable at any time.
PUDDING, Military.
Ingredients.—½ lb. of suet, ½ lb. of bread-crumbs, ½ lb. of moist sugar, the rind and juice of 1 large lemon. Mode.—Chop the suet finely, mix it with the bread-crumbs and sugar, and mince the lemon-rind and strain the juice; stir these into the other ingredients, mix well, and put the mixture into small buttered cups, and bake for rather more than ¼ hour; turn them out on the dish, and serve with lemon-sauce. The above ingredients may be made into small balls, and boiled for about ½ hour; they should then be served with the same sauce as when baked. Time.—Rather more than ½ hour. Average cost, 9d. Sufficient to fill 6 or 7 moderate-sized cups. Seasonable at any time.
PUDDING, Monday’s.
Ingredients.—The remains of cold plum-pudding, brandy, custard made with 5 eggs to every pint of milk. Mode.—Cut the remains of a good cold plum-pudding into finger-pieces, soak them in a little brandy, and lay them cross-barred in a mould until full. Make a custard with the above proportion of milk and eggs, flavouring it with nutmeg or lemon-rind; fill up the mould with it; tie it down with a cloth, and boil or steam it for an hour. Serve with a little of the custard poured over, to which has been added a tablespoonful of brandy. Time.—1 hour. Average cost, exclusive of the pudding, 6d. Sufficient for 5 or 6 persons. Seasonable at any time.
PUDDING, Nesselrode (a fashionable Iced Pudding—Carême’s Recipe).
Ingredients.—40 chestnuts, 1 lb. of sugar, flavouring of vanilla, 1 pint of cream, the yolks of 12 eggs, 1 glass of Maraschino, 1 oz. of candied citron, 2 oz. of currants, 2 oz. of stoned raisins, ½ pint of whipped cream, 3 eggs. Mode.—Blanch the chestnuts in the boiling water, remove the husks, and pound them in a mortar until perfectly smooth, adding a few spoonfuls of syrup. Then rub them through a fine sieve, and mix them in a basin with a pint of syrup made from 1 lb. of sugar, clarified, and flavoured with vanilla, 1 pint of cream, and the yolks of 12 eggs. Set this mixture over a slow fire, stirring it without ceasing, and just as it begins to boil, take it off and pass it through a tammy. When it is cold, put it into a freezing-pot, adding the Maraschino, and make the mixture set; then add the sliced citron, the currants, and stoned raisins (these two latter should be soaked the day previously in Maraschino and sugar pounded with vanilla); the whole thus mingled, add a plateful of whipped cream mixed with the whites of 3 eggs, beaten to a froth with a little syrup. When the pudding is perfectly frozen, put it into a pineapple-shaped mould; close the lid, place it again in the freezing-pan, covered over with pounded ice and saltpetre, and let it remain until required for table; then turn the pudding out, and serve. Time.—½ hour to freeze the mixture, Seasonable from October to February.