Puddings are best when mixed an hour or two before they are boiled; the ingredients by that means amalgamate, and the whole becomes richer and fuller of flavour, especially if the various articles be thoroughly well stirred together.
A table-spoonful of treacle will give it a rich brown colour. See pudding sauce, [No. 269], and pudding catchup, [No. 446].
N.B. This pudding may be baked in an oven, or under meat, the same as Yorkshire pudding ([No. 552]); make it the same, only add half a pint of milk more: should it be above an inch and a quarter in thickness, it will take full two hours: it requires careful watching, for if the top gets burned, an empyreumatic flavour will pervade the whole of the pudding. Or, butter some tin mince-pie patty-pans, or saucers, and fill them with pudding, and set them in a Dutch oven; they will take about an hour.
Maigre Plum Pudding.
Simmer half a pint of milk with two blades of mace, and a roll of lemon-peel, for ten minutes; then strain it into a basin; set it away to get cold: in the mean time beat three eggs in a basin with three ounces of loaf-sugar, and the third of a nutmeg: then add three ounces of flour; beat it well together, and add the milk by degrees: then put in three ounces of fresh butter broken into small pieces, and three ounces of bread-crumbs; three ounces of currants washed and picked clean, three ounces of raisins stoned and chopped: stir it all well together. Butter a mould; put it in, and tie a cloth tight over it. Boil it two hours and a half. Serve it up with melted butter, two table-spoonfuls of brandy, and a little loaf-sugar.
A Fat Pudding.
Break five eggs in a basin; beat them up with a tea-spoonful of sugar and a table-spoonful of flour; beat it quite smooth; then put to it a pound of raisins, and a pound of suet; it must not be chopped very fine; butter a mould well; put in the pudding; tie a cloth over it tight, and boil it five hours.
N.B. This is very rich, and is commonly called a marrow pudding.
Pease Pudding.—(No. 555.)
Put a quart of split pease into a clean cloth; do not tie them up too close, but leave a little room for them to swell; put them on in cold water, to boil slowly till they are tender: if they are good pease they will be boiled enough in about two hours and a half; rub them through a sieve into a deep dish, adding[343-*] to them an egg or two, an ounce of butter, and some pepper and salt; beat them well together for about ten minutes, when these ingredients are well incorporated together; then flour the cloth well, put the pudding in, and tie it up as tight as possible, and boil it an hour longer. It is as good with boiled beef as it is with boiled pork; and why not with roasted pork?