Cabinet Pudding.—(a) Spread the inside of a mould with butter, and ornament the bottom and the sides with dried cherries or raisins and candied peel; fill the mould with alternate slices of sponge cakes and ratafias or macaroons, then fill up the mould with a cold custard made with 7 eggs and 1 pint of milk boiled with 6 oz. sugar, flavour with rind of lemon or vanilla, all well mixed together; steam the pudding for 1¼ hour, and when done serve with whip sauce made in the following way: Put 4 yolks of eggs into a small deep stewpan, add 2 oz. sifted sugar, a glass of sherry, a little lemon juice and grated peel, and a grain of salt: whisk the sauce over a moderate heat, taking care to set the stewpan which contains the sauce in another of somewhat larger size already containing a little hot water, and as soon as it presents the appearance of a well-set creamy froth pour it over the pudding, and serve immediately.
(b) Well butter a plain mould and ornament it by sticking dried cherries along the sides in rows at equal distances from top to bottom, letting them meet in the centre. Place ratafia cakes and sponge biscuits cut to half their thickness in alternate layers, until the mould is full; pour over them sherry and a little brandy, just as much as they will absorb. If the mould be a large one, the yolks of 8 eggs will be required, these to be beaten with as much new milk as will make a sufficient quantity of custard to pour over the cakes and to quite fill the mould; a little grated nutmeg, and ginger if liked, to be added to the custard while beating. If the milk is not new a few spoonfuls of cream must be mixed with the milk. Cover the mould with a sheet of buttered writing paper, and place it in a stewpan half filled with boiling water; put on the lid, and let the pudding steam for 1½ hour. A hot custard may be poured round the pudding as sauce, or some red currant jelly diluted and thinned with a spoonful of hot water may be served with it; neither must be poured over the pudding.
(c) Butter a plain mould, ornament it with raisins split and stoned in the same way as in (b), nearly fill up the mould with slices of bread and butter (leaving room for the bread to swell), cut from the crumb of a French roll, the slices should not be very thin, but should be well buttered. Make a custard of the yolks of 3 or 4 eggs (according to the size of the mould) and milk, flavouring as before; pour this over the bread and butter until the mould is full, cover with buttered writing-paper, and steam for 1½ hour. Serve with sweet sauce in the dish.
Caledonian Cream.—2 oz. raspberry jam, 2 oz. red currant jam, 2 oz. sifted loaf sugar, the whites of 2 eggs. Put all into a bowl, and beat with a spoon for ¾ hour.
Cambridge Pudding.—Take 1 lb. flour, 1 dessertspoonful Borwick’s egg powder, 3 oz. white sugar, 6 oz. good dripping, a pinch of salt, a teacupful of sultana raisins or currants, and 1 oz. candied peel cut fine. Mix well together, then stir in ½ pint milk; pour into a buttered dish, and bake more than ½ hour. Another plain pudding is to line a basin with paste made of dripping; then put a layer of treacle, then a layer of paste, and so on until the basin is filled; then tie in a cloth and boil 1½ hour.
Canary Pudding.—The weight of 3 eggs in sugar and butter, the weight of 2 eggs in flour, the rind of a small lemon, 3 eggs. Melt the butter to a liquid state, but do not allow it to oil, stir to this the sugar and finely minced lemon peel, then very gradually dredge in the flour, stirring the mixture well all the time, then add the eggs well beaten, mix well until all the ingredients are thoroughly blended, put into a well-buttered basin or mould, boil for 2 hours, and serve with wine sauce. (Beeton.)
Caramel Custards.—Put a handful of loaf sugar in a saucepan with a little water, and set it on the fire until it becomes a dark brown caramel, then add more water (boiling) to produce a dark liquor like strong coffee. Beat up the yolks of 6 eggs with a little milk; strain, add 1 pint milk (sugar to taste) and as much caramel liquor (cold) as will give the mixture the desired colour. Pour it into a well-buttered mould; put this in a bain-marie with cold water; then place the apparatus on a gentle fire, taking care that the water does not boil. Half an hour’s steaming will set the custard, which then turn out and serve. By using the white of 1 or 2 eggs in addition to the 6 yolks, the chances of the custard not breaking are made more certain.
Caramel Pudding.—(a) Prepare a mould by giving it a thick coating of caramel sugar; when this has set, pour into the mould a custard, made of the yolks of 8 eggs and 1½ pint best cream; steam for 1 hour and serve when cold.
(b) Put a handful of loaf sugar to boil with ¼ pint water until the syrup becomes a deep brown. Warm a small basin, pour the syrup in it, and keep turning the basin in your hand until the inside is completely coated with the syrup, which by that time will have set. Strain the yolks of 8 eggs from the whites, and mix them gradually and effectually with 1 pint milk. Pour this mixture into the prepared mould. Lay a piece of paper on the top. Set it in a saucepan full of cold water, taking care that the water does not come over the top of the mould, put on the cover, and let it boil gently by the side of the fire for 1 hour. Remove the saucepan to a cool place, and when the water is quite cold take out the mould, and turn out the pudding very carefully.
Carrot Pudding.—(a) ½ lb. each of raisins and currants picked and stoned, ½ lb. finely chopped beef suet, ¾ lb. breadcrumbs, ½ lb. each of carrots and potatoes (raw) when scraped and grated, ¼ lb. fine moist sugar, a little finely cut lemon peel (or if preferred 2 oz. candied peel), spice to taste, a teaspoonful of salt. Very little liquid is required to form the right consistency, as the moisture from the vegetables is nearly sufficient. What more is wanted should be milk. Boil in a basin or mould 4-5 hours. Serve with or without brandy sauce. This is a very nice and inexpensive pudding, no eggs being used.