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Page:Mrs Beeton's Book of Household Management.djvu/1045

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929
RECIPES FOR PUDDINGS

1783.—BERLIN PUDDING. (Fr.Pouding à la Berlinoise.)

Ingredients.—2 ozs. of flour, 2 ozs. of butter, 2 ozs. of castor sugar, 2 ozs. of almonds, 4 eggs, ½ a pint of milk (rather less), salt.

Method.—Blanch, peel and shred the almonds finely, then dry them in a cool oven. Dry and sieve the flour, add to it about half the milk, and stir vigorously until a smooth batter is formed. Put the remainder of the milk and the butter into a stewpan, when boiling, add the sugar, batter, and a good pinch of salt, and stir over the fire until it thickens. Now lot it cool slightly, then beat in each yolk of egg separately, stir in the almonds, and lastly add the stiffly whipped whites of eggs. Turn the preparation into 1 large or 8 small well-buttered moulds, and steam a large pudding from 1½ to 2 hours, and small ones for about 40 minutes. Serve with custard sauce or other suitable sweet sauce.

Time.—From 2 to 2½ hours. Average Cost, 10d. to 1s. Sufficient for 4 or 5 persons.

1784.—BETSY PUDDING.

Ingredients.—1 lb. of stale bread, 2 ozs. of finely chopped suet, 2 ozs. of sugar, 2 eggs, 2 pints of milk, 8 tablespoonfuls of jam or stewed fruit.

Method.—Boil the milk, pour it over the bread, cover, and let it stand for ½ an hour, then beat out the lumps with a fork. Add the suet, sugar, well-beaten eggs, and mix well together. Place a layer of this preparation in the bottom of a greased piedish, cover thickly with jam or stewed fruit, add another layer of bread, etc., and repeat until the dish is full, covering the last addition of jam or fruit rather thickly with the preparation. Bake in a moderate oven for 1 hour, and serve hot.

Time.—Altogether, about 2 hours. Average Cost, 1s. 1d. Sufficient for 6 or 7 persons.

1785.—BLACK-CAP PUDDING.

Ingredients.—4 ozs. of flour, 1 oz. of sugar, 1 oz. of currants, cleaned and picked, ½ a pint of milk, 1 egg, 1 good pinch of salt.

Method.—Put the flour and salt into a basin, make a well in the centre of the flour, break in the egg, add the milk a little at a time, and stir, gradually working in the flour from the sides. When about half the milk has been used, give the batter a good beating, then add the rest of the milk, the sugar and currants. The pudding may be cooked at once, but it will be lighter if allowed to first stand 1 hour. Cover with a greased paper, steam for 1½ hours, and serve with melted butter.

Time.—2 to 3 hours. Average Cost, 3d. Sufficient for 3 or 4 persons.