Note.—This pudding is usually served cold with fruit tarts.
BOILED CUSTARD PUDDING.
1269. INGREDIENTS.—1 pint of milk, 1 tablespoonful of flour, 4 eggs, flavouring to taste.
Mode.—Flavour the milk by infusing in it a little lemon-rind or cinnamon; whisk the eggs, stir the flour gradually to these, and pour over them the milk, and stir the mixture well. Butter a basin that will exactly hold it; put in the custard, and tie a floured cloth over; plunge it into boiling water, and turn it about for a few minutes, to prevent the flour from settling in one part. Boil it slowly for 1/2 hour; turn it out of the basin, and serve. The pudding may be garnished with red-currant jelly, and sweet sauce may be sent to table with it.
Time.—1/2 hour. Average cost, 7d.
Sufficient for 5 or 6 persons. Seasonable at any time.
DAMSON TART.
1270. INGREDIENTS.—1-1/4 pint of damsons, 1/4 lb. of moist sugar, 1/2 lb. of short or puff crust.
Mode.—Put the damsons, with the sugar between them, into a deep pie-dish, in the midst of which, place a small cup or jar turned upside down; pile the fruit high in the middle, line the edges of the dish with short or puff crust, whichever may be preferred; put on the cover, ornament the edges, and bake from 1/2 to 3/4 hour in a good oven. If puff-crust is used, about 10 minutes before the pie is done, take it out of the oven, brush it over with the white of an egg beaten to a froth with the blade of a knife; strew some sifted sugar over, and a few drops of water, and put the tart back to finish baking: with short crust, a little plain sifted sugar, sprinkled over, is all that will be required.
Time.—1/2 to 3/4 hour.