Little Puddings.
Grate a penny loaf, and mix well with a handful of currants, a very little fresh butter, nutmeg, and the yolk of an egg; make it into little balls, flour them, tie separately in a cloth, and boil them half an hour. Serve quite hot, with wine sauce.
An Excellent Pudding.
Boil a bit of cinnamon in a pint of milk, pour it over thin slices of French roll, or an equal quantity of rusks, cover with a plate to cool; beat it quite smooth with 6 oz. shred suet, ¼ lb. currants, 3 eggs beaten, and a little brandy, old rum, or orange-flower water. Bake an hour.
Oatmeal Pudding.
Steep the oatmeal all night in milk. Pour off the milk, and stir into the meal some cream, currants, spice, sugar, or salt, to your taste, and 3 or 4 eggs; or, if no cream, use more eggs. Stir well, and boil it in a basin an hour. Pour melted butter, sweetened, over it.
Batter Pudding.
Beat 4 eggs and mix them smoothly, with 4 table-spoonsful of flour, then stir in by degrees, 1 pint of new milk, beat it well, add a tea-spoonful of salt, and boil in a mould an hour, or bake it half an hour.—Black Cap Pudding is made in the same way, with the addition of 3 oz. currants; these will fall to the bottom of the basin, and form a black cap when the pudding is turned out.—Batter Pudding with Fruit is made as follows: pare, core, and divide, 8 large apples, put them in a deep pudding dish, pour a batter over, and bake it.—Cherries, plums, damsons, and most sorts of fruit, make nice puddings in this way.—Serve sweet sauce with batter puddings.—Or: raspberry vinegar, such as is made at home, clear, and possessing the flavour of the fruit.
Yorkshire Pudding.
This is batter, the same as the last receipt, baked, and
