Spring Fruit Pudding.
Peel, and well wash four dozen sticks of rhubarb: put into a stew-pan with the pudding a lemon, a little cinnamon, and as much moist sugar as will make it quite sweet; set it over a fire, and reduce it to a marmalade; pass through a hair-sieve, and proceed as directed for the Boston pudding, leaving out the lemon-juice, as the rhubarb will be found sufficiently acid of itself.
Nottingham Pudding.
Peel six good apples; take out the core with the point of a small knife, or an apple corer, if you have one; but be sure to leave the apples whole; fill up where you took the core from with sugar; place them in a pie-dish, and pour over them a nice light batter, prepared as for batter pudding, and bake an hour in a moderate oven.
Butter Pudding.
Take six ounces of fine flour, a little salt, and three eggs; beat up well with a little milk, added by degrees till the batter is quite smooth; make it the thickness of cream; put into a buttered pie-dish, and bake three quarters of an hour; or into a buttered and floured basin, tied over tight with a cloth: boil one and a half hour, or two hours.
Newmarket Pudding.
Put on to boil a pint of good milk, with half a lemon-peel, a little cinnamon, and a bay-leaf; boil gently for five or ten minutes; sweeten with loaf sugar; break the yelks of five, and the whites of three eggs, into a basin; beat them well, and add the milk: beat all well together, and strain through a fine hair-sieve, or tamis: have some bread and butter cut very thin; lay a layer of it in a pie-dish, and then a layer of currants, and so on till the dish is nearly full; then pour the custard over it, and bake half an hour.