Raisins, figs, dried cherries, candied orange and lemon-peel, citron, and preserves of all kinds, fresh fruits, gooseberries, currants, plums, damsons, &c. are added to batter and suet puddings, or enclosed in the crust ordered for apple dumplings, and make all the various puddings called by those names.
Batter puddings must be quite smooth and free from lumps; to ensure this, first mix the flour with a little milk, add the remainder by degrees, and then the other ingredients.
If it is a plain pudding, put it through a hair-sieve; this will take out all lumps effectually.
Batter puddings should be tied up tight: if boiled in a mould, butter it first; if baked, also butter the pan.
Be sure the water boils before you put in the pudding; set your stew-pan on a trivet over the fire, and keep it steadily boiling all the time;—if set upon the fire, the pudding often burns.
Be scrupulously careful that your pudding-cloth is perfectly sweet and clean; wash it without any soap, unless very greasy; then rinse it thoroughly in clean water after. Immediately before you use it, dip it in boiling water; squeeze it dry, and dredge it with flour.
If your fire is very fierce, mind and stir the puddings every now and then to keep them from sticking to the bottom of the saucepan; if in a mould, this care is not so much required, but keep plenty of water in the saucepan.
When puddings are boiled in a cloth, it should be just dipped in a basin of cold water, before you untie the pudding-cloth, as that will prevent it from sticking; but when boiled in a mould, if it is well buttered, they will turn out without. Custard or bread puddings require to stand five minutes before they are turned out. They should always be boiled in a mould or cups.
Keep your paste-board, rolling-pin, cutters, and tins very clean: the least dust on the tins and cutters, or the least hard paste on the rolling-pin, will spoil the whole of your labour.
Things used for pastry or cakes should not be used for any other purpose; be very careful that your flour is dried at the fire before you use it, for puff paste or cakes; if damp it will make them heavy.