and smooth, add the butter, almonds, a few drops of almond essence, and the finely-grated rind and juice of the lemon. Have ready a small piedish lined with paste, pour in the mixture, and bake gently for 20 minutes, or until set. Whip the whites stiffly, pile them on the pudding, dredge liberally with castor sugar, replace in the oven, and bake gently until the whites harden and acquire a little colour. Serve either hot or cold.
Time.—¾ of an hour. Average Cost, 1s. 3d. Sufficient for 3 or 4 persons.
1809.—CHOCOLATE PUDDING. (Fr.—Pouding au Chocolat.)
Ingredients.—4 ozs. of chocolate, 2 ozs. of cakecrumbs, 2 ozs. of flour, 2 ozs. of butter, 1 oz. of castor sugar, 4 eggs, ½ a pint of milk, ½ a teaspoonful of vanilla essence.
Method.—Break the chocolate into small pieces, put it with the milk into a stewpan, simmer until dissolved and cool. In another stewpan melt the butter, stir in the flour, cook a little without browning, then put in the milk and stir until boiling. Now add the cakecrumbs, and cook gently until the mixture becomes thick and leaves the sides of the stewpan clear. Let it cool a little, then beat in the yolks of the eggs and add the vanilla essence. Whisk the whites to a stiff froth, stir them lightly into the mixture, pour into a well-buttered plain mould, cover with buttered paper, and steam for 1½ hours, or bake for 1 hour in a moderate oven. Serve with custard, chocolate, or vanilla sauce.
Time.—About 2¼ hours. Average Cost, 1s. 1d. to 1s. 3d. Sufficient for 5 or 6 persons.
1810.—CHOCOLATE PUDDING. (Another Method.)
Ingredients.—3½ ozs. of breadcrumbs, 2 ozs. of chocolate, 1½ ozs. of castor sugar, 1½ ozs. of butter, 2 eggs, ¼ of a pint of milk (about), vanilla essence.
Method.—Break the chocolate into small pieces, put it into a stewpan with the milk, and simmer until dissolved. Cream the butter and sugar together, stir in the yolks of eggs, breadcrumbs, milk, chocolate, and a few drops of vanilla essence, and mix well together. Whisk the whites stiffly, add them lightly to the rest of the ingredients, pour into a well-buttered mould, cover with a greased paper, and steam from 1¼ to 1½ hours. Or, put the mixture into 6 well-buttered large-sized dariol moulds, and steam about 25 minutes. Serve with custard or vanilla sauce.
Time.—From 1¾ to 2 hours. Average Cost, about 8d. Sufficient for 5 or 6 persons.
