This pudding is an especially excellent accompaniment to a sir-loin of beef,—loin of veal,—or any fat and juicy joint.
Six table-spoonfuls of flour, three eggs, a tea-spoonful of salt, and a pint of milk, so as to make a middling stiff batter, a little stiffer than you would for pancakes; beat it up well, and take care it is not lumpy; put a dish under the meat, and let the drippings drop into it till it is quite hot and well greased; then pour in the batter;—when the upper surface is brown and set, turn it, that both sides may be brown alike: if you wish it to cut firm, and the pudding an inch thick, it will take two hours at a good fire.
N.B. The true Yorkshire pudding is about half an inch thick when done; but it is the fashion in London to make them full twice that thickness.
Plum Pudding.—(No. 553.)
Suet, chopped fine, six ounces; Malaga raisins, stoned, six ounces; currants, nicely washed and picked, eight ounces; bread-crumbs, three ounces; flour, three ounces; eggs, three; sixth of a nutmeg; small blade of mace; same quantity of cinnamon, pounded as fine as possible; half a tea-spoonful of salt; half a pint of milk, or rather less; sugar, four ounces: to which may be added, candied lemon, one ounce; citron, half an ounce. Beat the eggs and spice well together; mix the milk with them by degrees, then the rest of the ingredients; dip a fine close linen cloth into boiling water, and put it in a hair-sieve; flour it a little, and tie it up close; put it into a saucepan containing six quarts of boiling water: keep a kettle of boiling water along side of it, and fill up your pot as it wastes; be sure to keep it boiling six hours at least.
My Pudding.—(No. 554.)
Beat up the yelks and whites of three eggs; strain them through a sieve (to keep out the treddles), and gradually add to them about a quarter of a pint of milk,—stir these well together; rub together in a mortar two ounces of moist sugar, and as much grated nutmeg as will lie on a sixpence,—stir these into the eggs and milk; then put in four ounces of flour, and beat it into a smooth batter; by degrees stir into it seven ounces of suet (minced as fine as possible), and three ounces of bread-crumbs; mix all thoroughly together at least half an hour before you put the pudding into the pot; put it into an earthenware pudding-mould that you have well buttered; tie a pudding-cloth over it very tight; put it into boiling water, and boil it three hours.
Put one good plum into it, and Moost-Aye says, you may then tell the economist that you have made a good plum pudding—without plums: this would be what schoolboys call “mile-stone pudding,” i. e. “a mile between one plum and another.”
N.B. Half a pound of Muscatel raisins cut in half, and added to the above, will make a most admirable plum pudding: a little grated lemon-peel may be added.
Obs.—If the water ceases to boil, the pudding will become heavy, and be spoiled; if properly managed, this and the following will be as fine puddings of the kind as art can produce.