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945
RECIPES FOR PUDDINGS

1832.—DAMSON PUDDING.

Ingredients.—Suet crust, No. 1670 or 1671, 1½ pints of damsons, 2 tablespoonfuls of brown sugar, or to taste.

Method.—Line the basin as directed for Apple Pudding, No. 1763. Half fill it with fruit, add the sugar, and then the remainder of the fruit. Put on the cover, carefully seal the edges, and if the pudding is to be boiled, tie on a scalded well-floured cloth; if steamed, cover it with a sheet of greased paper. Cook from 2½ to 3 hours.

Time.—From 3 to 3½ hours. Average Cost, 7d. to 8d. Sufficient for 6 or 7 persons.

1833.—DANISH PUDDING. (Fr.Pouding Danoise.)

Ingredients.—1 breakfastcupful of tapioca, 1 breakfastcupful of red currant jelly, salt and castor sugar to taste, 3 pints of water.

Method.—Soak the tapioca in the water for at least 12 hours, then turn it into a double saucepan, cook for 1½ hours, and add salt and sugar to taste. Stir in the jelly, and, when well mixed, turn the preparation into a mould, and put aside until set. Serve with whipped cream.

Time.—To cook the tapioca, ¾ of an hour. Average Cost, 1s. Sufficient for 4 or 5 persons.

1834.—DATE PUDDING (Fr.Pouding aux Dattes.)

Ingredients.—½ a lb. of stoned and chopped dates, ½ a lb. of finely-chopped suet, 1 lb. of flour, ¼ of a teaspoonful of salt, milk or water.

Method.—Mix the dry ingredients well together, add sufficient milk or water to moisten them slightly, and turn the mixture into a well-greased basin. Steam or boil for 2½ to 3 hours, or form the mixture into a roly-poly, enclose it in a cloth, and boil gently for 1¼ hours.

Time.—From 2 to 3½ hours. Average Cost, 8d. Sufficient for 7 or 8 persons.

1835.—DELHI PUDDING.

Ingredients.—1 lb. of flour, 10 ozs. of finely-chopped suet, 1 teaspoonful of baking-powder, ½ a lb. of raisins; 4 or 5 apples, the grated rind of 1 lemon, 2 or 3 tablespoonfuls of brown sugar, nutmeg, salt.

Method.—Stone and halve the raisins, pare, core and slice the apples. Mix the flour, suet, baking-powder, a good pinch of salt, add a little cold water and make into a smooth stiff paste. Divide it into 2 equal portions; with one line the basin, from the other portion cut off sufficient to form the lid, and roll the remainder out thinly. Put a layer of apple