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Page:Mrs Beeton's Book of Household Management.djvu/1067

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RECIPES FOR PUDDINGS

1852.—GINGER PUDDING. (Fr.Pouding au Gingembre.)

Ingredients.—12 ozs. of flour, 12 ozs. of treacle, 6 ozs. of finely-chopped suet, 1 teaspoonful of ground ginger, 1 teaspoonful of baking-powder, ¼ of a pint of milk, salt.

Method.—Mix the flour, suet, ginger, baking-powder, and a good pinch of salt well together. Stir in the treacle and milk, turn the mixture into a well-greased basin, and cover with a greased paper. Steam for about 2 hours, and serve with custard or cornflour sauce, or sweet melted butter.

Time.—2½ hours. Average Cost, 8d. Sufficient for 6 or 7 persons.

1853.—GINGERBREAD PUDDING.

Ingredients.—½ a lb. of flour, ¼ of a lb. of finely-chopped suet, ½ a lb. of treacle, 1 egg, 1 teaspoonful of baking-powder, 1 teaspoonful of ground ginger, ¼ of a pint of milk, salt.

Method.—Mix the flour, suet, ginger, baking-powder, and a good pinch of salt well together. Add the milk, treacle and well-beaten egg, mix thoroughly, then turn into a well-greased mould or basin, and steam from 2½ to 3 hours. Serve with a suitable sauce.

Time.—3 to 3½ hours. Average Cost, 7d. Sufficient for 5 or 6 persons.

1854.—GOLDEN PUDDING. (Fr.Pouding Doré.)

Ingredients.—4 ozs. of breadcrumbs, 4 ozs. of finely-chopped suet, 4 ozs. of marmalade, 2 ozs. of sugar, milk, salt.

Method.—Mix the breadcrumbs, suet, sugar, and a good pinch of salt well together. Beat the eggs well, add the marmalade and milk, stir into the dry ingredients, and when well mixed turn into a greased mould or basin. Cover with a greased paper, steam from 2 to 2¼ hours, and serve with cornflour, marmalade, or other suitable sauce.

Time.—From 2½ to 2¾ hours. Average Cost, 8d. Sufficient for 4 or 5 persons.

1855.—GOOSEBERRY PUDDING, BAKED.

Ingredients.—1½ pints of gooseberries, ½ a pint of breadcrumbs, 2 ozs. of sugar, or to taste, 1½ ozs. of butter, 3 eggs, paste No. 1667, or 1668.

Method.—Cut off the tops and tails of the gooseberries, cook them until tender in a jar placed in a saucepan containing boiling water, then rub through a fine sieve. Add to the gooseberry purée the breadcrumbs, butter, sugar, and the eggs well beaten. Have ready a piedish with the edge lined with paste, pour in the preparation, bake for about 40 minutes, or until set, then dredge well with castor sugar, and serve hot.

Time.—About 2 hours. Average Cost, 1s. Sufficient for 4 or 5 persons.