A pudding which is to be boiled should be placed in a well-greased basin, or mould, which it should quite fill. A scalded and floured cloth should be tied securely over it. Some puddings, such as suet, plum, &c., may be cooked without the basin, the mixture being firmly tied in a well-scalded and floured cloth, a little room being allowed for the pudding to swell. When cooked in this way, it is well to put a plate in the saucepan to prevent the pudding sticking to the bottom and burning.

To cook a boiled pudding successfully, the water should be kept briskly boiling during the whole of the time it is cooking, and there should be sufficient water in the saucepan to well cover it. A kettle of boiling water should be at hand to fill up the saucepan as required. In steaming puddings, unless a steamer is used, the water should not be allowed to come more than halfway up the pudding-mould, and must only gently simmer, until the pudding is cooked. The mould used need not be covered with a cloth, but a piece of greased paper should be placed over it to prevent the condensed steam dropping on the pudding. Some puddings require to be steamed very carefully, such as contain custard, for example. A custard pudding will be honeycombed (i.e. full of holes), if the water is allowed to boil; the heat of boiling will curdle the eggs.

Most baked puddings require a moderate oven, particularly such as rice, tapioca, &c.

In preparing suet for puddings, remove the skin, slice the suet, and then chop it finely, using a little flour to prevent it sticking to the knife. Currants must be well washed and dried. Sultanas should be rubbed in flour, and the stalks picked off.

Beef-steak Pudding.

• Ingredients—1lb. of flour.
• ¾ or ½lb. of suet.
• 1½lb. of beef or rump steak.
• ½lb. of bullock's kidney.
• Seasoning.

Method.—Chop the suet finely, mix well with the flour, adding a pinch of salt.

Mix to a paste with cold water.

Roll it out, and line a greased quart-basin, reserving one-third for the cover.

Cut the steak into thin strips, and the kidney into slices.

Mix some pepper and salt on a plate, and season the meat nicely.

Roll each piece of meat round a tiny piece of the fat, and place the rolls and the pieces of kidney in the basin.

Pour in rather more than a quarter of a pint of water.

Roll out the remaining piece of paste.

Wet the edges of that in the basin, lay the cover on, and trim round neatly.

Tie over a well-scalded and floured cloth, and boil for four hours.

Oysters are sometimes put in these puddings; they should be bearded, and the hard white part removed.

A rabbit or veal pudding may be made in the same manner. To these add a quarter of a pound of lean ham or bacon.

Where economy must be studied, less suet may be used in making the crust.

Suet Pudding.

• Ingredients—1lb. of flour.
• 4, 6, or 8oz. of finely-chopped suet.
• A pinch of salt, or, if liked, a teaspoonful of baking powder.

Method.—Mix the flour and suet lightly together.

Add the salt.

Mix to a stiff paste with cold water.

Then boil in a well-scalded and floured cloth for three hours.

Sultana Pudding.

• Ingredients—1lb. of flour.
• ½lb. of finely-chopped suet.
• ¼lb. of sultanas.
• ¼lb. of castor sugar; or, three ounces of moist sugar.
• 2oz. of candied peel.
• The grated rind of a lemon.
• A pinch of salt.
• 1 egg.
• A little milk.

Method.—Rub the sultanas in flour and pick off the stalks.

Cut the candied peel in small pieces.

Put all the dry ingredients into a basin, and mix with the egg, well beaten, and a little milk.

Boil in a basin or cloth three hours.

Compote of Rice.

• Ingredients—¼lb. of rice.
• ¼lb. of sugar.
• 1 pint or more of milk.
• Vanilla or other flavouring.

Method.—Boil the rice in the milk, with the sugar, for twenty minutes; if very stiff, add a little more milk or cream.

Flavour with vanilla, and put into a buttered mould with a well in the centre.

Any fruit may be put in the middle, when it is served.

If oranges are used, boil 1½ gill of water with ¼lb. of lump sugar, until it sticks to a knife like an icicle.

Peel the oranges, and roll them in it.

If apples are used, boil them gently in one pint of water, with ¼lb. of sugar.

When tender, add a little cochineal.

Take the apples out, and reduce the syrup to less than a quarter of a pint.

Roll the apples in it.

Queen Victoria Pudding.

• Ingredients—¼lb. of butter.
• ¼lb. of castor sugar.
• ¼lb. of flour.
• 2oz. of chopped peel.
• 1oz. of blanched and chopped almonds.
• 2 tablespoonfuls of brandy.
• 3 eggs.

Method.—Put the butter and sugar in a basin.

Cream them well together with a wooden spoon.

Add the yolks of the eggs one by one; then the flour, peel, almonds, and brandy.

Beat the whites of the eggs stiffly, and mix them in lightly.

Put the mixture in a well-buttered mould.

Cover with buttered paper, and steam for three hours.

Rice Bars.

• Ingredients—¼lb. of rice.
• 1 pint of milk.
• 3oz. of castor sugar.
• Yolks of 2 eggs.
• A little lemon essence.
• 1 whole egg.
• Some bread-crumbs.
• Some red jam.

Method.—Boil the rice in the milk, with the sugar, for half an hour, gently stirring occasionally.

Then remove from the fire and, when cool, beat in the two yolks, and add the lemon essence.

Then spread on a flat dish to cool.

When quite cold, cut into bars.

Brush over with the beaten egg, and cover with bread-crumbs.

Fry in hot fat until lightly coloured.

There should be an equal number of bars.

Spread one half of them with jam, and lay the others on the top.

Rice Cakes.

Put the rice mixtures when hot into well-greased tartlet tins.

Make a small hole in the middle and put in a little jam.

Cover with some more of the rice mixture and let them get cold.

Then egg and bread-crumb them, and fry in hot fat.

Orange Pudding.

• Ingredients—The rind and juice of 2 oranges.
• 2oz. of cake-crumbs rubbed through a sieve.
• 2oz. of castor sugar.
• 3 eggs.
• 1 gill of milk or cream.

Method.—Put the crumbs in a basin, with the sugar.

Add the grated rind of one orange, and the juice of the two. Beat in the yolks of the three eggs, and add the milk or cream.

Whip the white of one egg to a stiff froth, stir in lightly.

Line a pie-dish with a little good pastry; pour the mixture in.

Bake until set, and of a light brown colour.

Welcome-Guest Pudding.

• Ingredients—¼lb. of suet.
• ¼lb. of sugar.
• ¼lb. of cake-crumbs, or ratafias, rubbed through a sieve.
• ¼lb. of bread-crumbs.
• The rind and juice of one lemon.
• 3 eggs, well beaten.

Method.—Put all the dry ingredients into a basin.

Add the lemon rind and juice, and mix with the eggs.

Put into a well-greased mould.

Cover with buttered paper, and steam for two hours.

CrÈme Frite.

• Ingredients—1 whole egg.
• 1 white.
• 4 yolks.
• 1 gill of cream.
• 1 gill of milk.
• 1 tablespoonful of castor sugar.
• Flavouring to taste.
• 3oz. of cake-crumbs.

Method.—Cream the yolks and white well together with the castor sugar.

Add cream, milk, and flavouring.

Strain this custard into a greased pudding-basin, and steam very gently, until firm.

Let it get quite cold; then turn it out. Cut into slices about one-third of an inch thick.

Stamp into round or fancy shapes.

Egg and cake-crumb them.

Fry in a frying-basket in hot fat.

Serve on a glass dish, and sprinkle with castor sugar.

GÂteau de Cerise.

• Ingredients—1lb. of cooking cherries.
• ¼lb. of lump sugar.
• ½ pint of water.
• A few drops of cochineal.
• ¾ of an ounce-packet of gelatine.
• The juice of one lemon.

Method.—Boil the sugar and water; add the lemon and skim well.

Add the cherries (stoned), and stew for a quarter of an hour.

Melt the gelatine in a little water, and add it to the cherries, with enough cochineal to colour brightly.

Pour the mixture into a border mould.

When set, dip it in hot water for a second or two, and turn on to a glass dish.

Serve with whipped cream in the centre.

Jaune Mange.

• Ingredients—½ ounce packet of gelatine.
• ½ pint of water.
• ½ pint of white wine.
• Juice of one and a half lemon.
• Rind of half a lemon.
• 3oz. of castor sugar.
• 4 yolks.

Method.—Soak the gelatine in the water with the lemon rind.

Then put it in a saucepan with all the other ingredients. Stir over the fire until the custard thickens; but, on no account, let it boil.

Then strain into a wetted mould.

Apple Charlotte.

• Ingredients—2lb. of apples.
• ½lb. of moist sugar.
• Grated rind of a lemon.
• Slices of broad.
• Some clarified butter.

Method.—Peel and core the apples, and stew them with the sugar, lemon rind, and a quarter pint of water, until reduced to half the quantity.

Take a plain round tin, holding about a pint and a half.

Cut a round of stale bread, about one-eighth of an inch thick; dip it in clarified butter, and lay it in the bottom of the mould.

Line the sides with slices of bread, cut about an inch wide, and one-eighth of an inch thick, and also dipped in butter.

Pour the apple mixture into the mould.

Cover with another round of bread dipped in butter; and bake in a moderately quick oven for three quarters of an hour.

For serving, turn it on to a hot dish, and sprinkle castor sugar over it.

Viennoise Pudding.

• Ingredients—5oz. of stale crumb of bread cut into dice.
• 3oz. of sultanas.
• ¼lb. of castor sugar.
• 2oz. of candied peel.
• Grated rind of a lemon.
• 1 wineglass of sherry.
• ½ pint of milk.
• 2 whole eggs.
• 1oz. of lump sugar.

Method.—Put the 1oz. of lump sugar into an old saucepan, and burn it a dark brown.

Pour in the milk, and stir until it is well coloured and the sugar dissolved.

Beat the eggs well, strain the coloured milk on to them, and add the sherry.

Put all the dry ingredients into a basin, and pour the eggs, milk, and sherry over them.

Let the pudding soak for half an hour.

Then put it into a well-greased pint-mould.

Cover with buttered paper, and steam for one hour and a half.

This pudding is to be served with German sauce (see Sauces).

Snow Pudding.

• Ingredients—½ pint of milk.
• 1½oz. of bread-crumbs.
• Grated rind of a lemon.
• 2 tablespoonfuls of caster sugar.
• 3 eggs.
• 2 tablespoonfuls of strawberry or any other jam.
• A little pastry.

Method.—Put the bread-crumbs into a basin.

Boil the milk, and pour it over them.

Mix in the sugar, one whole egg, and two yolks well beaten, and add the lemon rind.

Line a pint pie-dish with a little pastry.

Spread the jam at the bottom and pour the mixture over.

Bake in a moderate oven until set.

Beat the remaining whites to a stiff froth, with a dessertspoonful of castor sugar; and heap it lightly on the top just before serving.

German Puffs.

• Ingredients—2 eggs.
• Their weight in castor sugar, and ground rice.
• The grated rind of a lemon.

Method.—Beat the eggs well.

Then stir in, gradually, the castor sugar and ground rice, and add the lemon rind.

Partly fill well-buttered cups, or moulds, with the mixture; and bake in a moderate oven for a quarter of an hour, or twenty minutes.

Serve with a wine or sweet sauce (see Sauces).

Apple Amber Pudding.

• Ingredients—8 apples.
• 2½oz. of butter.
• 3oz. of moist sugar.
• Rind and juice of one lemon.
• 3 eggs.
• A little pastry.

Method.—Wash the apples (they need not be peeled or cored) and cut them into small pieces.

Put them into a stewpan with the butter, sugar, lemon rind and juice, and stew until tender.

Then rub through a hair sieve—the sieve keeps back the peel and pips.

Beat the three yolks into the mixture, and put it into a pint pie-dish lined with a little pastry.

Bake in a moderate oven until set.

Then beat the whites of the eggs to a stiff froth with a dessertspoonful of castor sugar, and heap on the top.

Put it, again, into a cool oven, until the whites are set.

This pudding may be served either hot or cold.

Apple Pudding.

• Ingredients—1lb. of flour.
• 6 or 8oz. of suet.
• A pinch of salt.
• 1 teaspoonful of baking powder.
• Some apples.
• 3 tablespoonfuls or more of moist sugar.
• The grated rind of a small lemon.
• 2 or 3 cloves.

Method.—Prepare the paste, and line a basin as for beef-steak pudding.

Put in the apples, which should be pared and cored, and sprinkle in the sugar and lemon rind.

Put on the cover of paste, and tie over it a well-scalded and floured cloth.

Boil for one hour, or longer: the length of time will depend on the fruit used.

Raspberry Pudding.

• Ingredients—1 pint of raspberries.
• 3oz. of sugar.
• Thin slices of bread.
• A little milk.

Method.—Pick the stalks from the raspberries, and mix them with the sugar.

Put them and the bread in alternate layers in a pie-dish, moistening the bread with a little milk.

Bake for half an hour.

Lemon Pudding.

• Ingredients—½lb. of bread-crumbs.
• ¼lb. of finely-chopped suet.
• ¼lb. of castor sugar.
• The grated rind of one lemon, and the juice of two.
• 2 eggs.
• Enough milk to mix it.

Method.—Put the bread-crumbs and suet into a basin.

Add sugar, grated lemon-rind, and juice.

Mix the pudding with the two eggs, well beaten, and a very little milk.

Boil it for one hour and a half.

This pudding may be served with a wine or sweet sauce (see Sauces).

Marmalade Pudding.

• Ingredients—½lb. of flour.
• ½lb. of bread-crumbs.
• ½lb. of finely-chopped suet.
• ½lb. of moist sugar.
• ½lb. of marmalade.
• 2 eggs.
• The grated rind of a lemon.

Method.—Put the flour, bread-crumbs, suet, sugar, and lemon rind into a basin.

Mix with the marmalade and two eggs, well beaten, and, if necessary, a little milk.

Put it into a well-greased pudding-basin, and tie over it a scalded and floured cloth.

Boil it for five hours.

General Satisfaction.

• Ingredients—3 sponge cakes.
• 2 tablespoonfuls of strawberry or other jam.
• 1 wineglass of sherry.
• Rather more than ½ a pint of milk.
• 4 eggs.
• 1 tablespoonful of sugar.
• A little pastry.

Method.—Line a pie-dish with a little pastry.

Spread the jam at the bottom, and lay on it the sponge cakes, cut in halves.

Beat one whole egg and three yolks well together.

Mix with the sugar and milk, and pour over the sponge cakes.

Bake in a moderate oven until the custard is set.

Beat the three whites stiffly, and lay on the top of the pudding.

Put into a cool oven until the whites are set, and of a pale fawn colour.

This pudding may be served hot or cold.

Marlborough Pudding.

• Ingredients—1 pint of milk.
• 2 tablespoonfuls of flour.
• 2 whole eggs and 2 yolks.
• The grated rind of a lemon.
• 3oz. of castor sugar.
• 2oz. of butter.

Method.—Mix the flour smoothly with the milk, and stir over the fire until it boils and thickens.

Add the sugar, the eggs, well beaten, the grated lemon rind, and the butter beaten to a cream.

Line a pie-dish with pastry; pour in the mixture.

Bake in a moderate oven until set.

Yorkshire (or Batter) Pudding.

• Ingredients—½lb. of flour.
• 1 pint of milk.
• 2 eggs.
• A pinch of salt.

Method.—Put the flour into a basin, make a hole in the middle, and put in the eggs unbeaten.

Stir smoothly round with a wooden spoon, adding the milk very gradually.

If it is to be served with meat, bake it in a baking-tin, which should be well greased with quite one ounce of butter or clarified dripping.

Curate's Puddings.

• Ingredients—The weight of 3 eggs in each sugar, flour, and butter.
• 4 eggs.
• A little flavouring essence of any kind, or the grated rind of a lemon.

Method.—Rub the butter well into the flour.

Add the sugar and the four eggs, well beaten.

Half fill well-buttered cups or moulds, and bake for twenty minutes or half an hour.

Serve with a wine or sweet sauce (see Sauces).

Canary Pudding.

• Ingredients—2 tablespoonfuls of flour.
• 2 tablespoonfuls of sugar
• 1 pint of milk.
• 2 eggs.

Method.—Put the milk and sugar on to boil.

Mix the flour with a little cold milk.

When the milk boils pour in the flour, and stir it briskly until it thickens.

When cool, add the two eggs, well beaten.

Bake in a greased pie-dish for half an hour.

Christmas Pudding.

• Ingredients—2lb. of raisins.
• 1lb. of suet.
• ½lb. of candied peel.
• ¾lb. of flour.
• ¼lb. of bread-crumbs,
• ¼lb. of moist sugar.
• A little mixed spice.
• Half a nutmeg grated.
• A little lemon rind grated.
• ½ pint of milk.
• 4 eggs.

Method.—Put the dry ingredients into a basin, and mix with the eggs, well beaten, and the milk.

Put into a well-greased basin, and boil ten hours if possible.

Cabinet Pudding.

• Ingredients—A few raisins or cherries.
• 1 dozen sponge finger-biscuits.
• 1oz. of castor sugar.
• 1 pint of milk.
• 2 whole eggs and 2 yolks.
• A little vanilla or other flavouring.

Method.—Decorate a well-buttered pint-and-a-half mould with raisins or preserved cherries.

Beat the eggs and milk well together.

Sweeten with the sugar, and add the flavouring.

Break the cakes into pieces.

Put a quarter of them at the bottom of the mould.

Pour in a little of the custard, then more pieces of cake and more custard, and continue in this way until the mould is full.

Cover with buttered paper, and steam gently for about an hour.

Auntie's Pudding.

• Ingredients—½lb. of flour.
• ¼lb. of finely-chopped suet.
• ¼lb. of currants, well washed and dried.
• 3oz. of sugar.
• 1 egg.
• A little milk.

Method.—Put all the dry ingredients into a basin.

Mix with the egg, well beaten, and the milk.

Boil in a well-greased basin for an hour and a quarter.

Rhubarb Fool.

• Ingredients—14 sticks of rhubarb.
• ½lb. of moist sugar (more, if necessary).
• ½ pint of water.
• 1 gill of milk.
• The thin rind of half a lemon.

Method.—Cut the rhubarb in small pieces.

Stew gently with the sugar and water until quite tender.

Rub through a sieve.

Add the milk, and serve cold.

Scrap Pudding.

• Ingredients—Some scraps of bread.
• ¼lb. of moist sugar.
• ¼lb. of finely-chopped suet.
• The grated rind of a lemon.
• 2 eggs, well beaten.
• ¾ pint of milk.
• Some preserve.

Method.—Dry the bread in a slow oven until it is hard.

Pound it in a mortar, and measure 6 ounces of the powder; mix it with the suet and sugar.

Add the lemon rind; pour over the milk, and add the eggs.

Beat well for a few minutes.

Then put the mixture in layers in a pie-dish alternately with the preserve.

Let the top layer be the pudding mixture.

Bake in a moderate oven until the mixture is set.

Bread-and-Cheese Pudding.

• Ingredients—6oz. of dried and powdered bread.
• ½lb. of grated cheese.
• ½ pint of milk.
• 1 egg, well beaten.
• Pepper and salt.
• A little cayenne.

Method.—Mix all the ingredients together, and bake in a pie-dish until the mixture is set.

Mould of Rice.

• Ingredients—½lb. of rice.
• 1 quart of milk.
• ¼lb. of moist or castor sugar.

Method.—Boil the rice with the sugar in the milk until it is perfectly soft.

Then put it into a mould.

When cold, turn it out, and serve it with jam.

Norfolk Dumpling.

Ingredients—Some bread dough.

Method.—Make the dough into small round balls.

Drop them into fast-boiling water, and boil quickly for twenty minutes.

Serve immediately, either with meat or with sweet sauce.

Sago Pudding.

• Ingredients—1 pint of milk.
• 2 tablespoonfuls of sago.
• 2 tablespoonfuls of sugar.
• 1 egg.

Method.—Simmer the sago in the milk until it thickens.

Add the sugar and the egg, well beaten. Put it into a pie-dish, and bake in a moderate oven for half an hour.

The egg may be omitted if preferred.

Rice Pudding.

• Ingredients—1 pint of milk.
• 2 tablespoonfuls of rice.
• 2 tablespoonfuls of sugar.

Method.—Wash the rice and put it in a pie-dish with the sugar.

Pour the milk over it and let it soak for an hour.

Then bake in a moderate oven for one hour, or more, until the rice is quite cooked.

If eggs are used the rice must be simmered in the milk before they are added, and then poured into the pie-dish.

Tapioca Pudding.

Make like a rice pudding.

Semolina Pudding.

• Ingredients—1 pint of milk.
• 2 tablespoonfuls of semolina.
• 1 tablespoonful of moist sugar.
• An egg, if liked.

Method.—Simmer the semolina in the milk, with the sugar, stirring until it thickens.

Then beat in the egg.

Put in a pie-dish, and bake for half an hour.

Swiss Apple Pudding.

• Ingredients—½lb. of bread-crumbs.
• 3oz. of suet, finely chopped.
• ¼lb. of apples, finely minced.
• ¼lb. of sugar.
• The juice and grated rind of one lemon.
• 1 egg well beaten.

Method.—Mix all the ingredients well together, and bake in a pie-dish for one hour.

Light Sultana Pudding.

• Ingredients—3 eggs.
• Their weight in each—butter, flour, and sugar.
• ¼lb. of sultanas.
• The grated rind of a lemon.

Method.—Beat the butter to a cream.

Mix in gradually the flour and sugar, alternately with the eggs, which should be well beaten.

Then add the sultanas, well cleaned, and the grated lemon rind.

Steam for three hours.

Fun Pudding.

• Ingredients—1lb. of apples.
• 2 tablespoonfuls of apricot jam.
• 2 tablespoonfuls of sugar.
• 1oz. of butter.
• 2 dessertspoonfuls of arrowroot.
• 1 pint of milk.

Method.—Peel and core the apples, and slice them very finely.

Lay them at the bottom of a pie-dish, and sprinkle some sugar over them.

Put the butter about them in little pieces, and spread over the apricot jam.

Boil the milk, with the remainder of the sugar, and then stir it into the arrowroot, mixed smoothly with cold milk.

When it thickens, pour over the apricot and apples, and bake for half an hour.

Sweet Custard Pudding.

• Ingredients—Some apricot jam.
• 3 eggs.
• 1 pint of hot milk.
• 3 tablespoonfuls of castor or moist sugar.
• The grated rind of a lemon.
• A little pastry.

Method.—Line a pie-dish neatly with the pastry, and spread the jam at the bottom.

Beat the eggs with the milk and sugar, and pour over the jam.

Bake in a very moderate oven for about one hour.

Jam Roly-poly Pudding.

• Ingredients—1lb. of flour.
• 4, 6, or 8oz. of suet, finely chopped.
• Some red jam.
• 1 teaspoonful of baking powder.

Method.—Put the flour into a basin, and add to it the suet and baking powder.

Mix it with a little cold water and roll it out.

Spread it with the jam, and roll up in the form of a bolster.

Scald and flour a cloth, and sew, or tie, the pudding firmly in it.

Boil for two hours.

Treacle Roly-poly Pudding.

Make like a jam roly-poly, using treacle instead of jam.

Custard Pudding.

• Ingredients—1 pint of hot milk.
• 3 eggs.
• 2 tablespoonfuls of castor sugar.
• A little flavouring essence.
• A little pastry.

Method.—Line a pie-dish with pastry.

Beat the eggs in the milk, with the sugar.

Add the flavouring essence, and strain into the pie-dish.

Bake in a moderate oven for one hour, or until set.

Bread-and-Butter Pudding.

• Ingredients—Some slices of bread-and-butter.
• 2 tablespoonfuls of sugar.
• 1 pint of milk.
• A few currants, nicely washed.
• 1 or 2 eggs, if liked.

Method.—Put some thin slices of bread-and-butter in the bottom of a pie-dish.

Sprinkle them with sugar and currants.

Lay some more slices on the top, with more sugar and currants.

Pour over the milk, and let it soak for half an hour.

Then bake until set.

If eggs are used, beat them with the milk.

Ginger Pudding.

• Ingredients—8oz. of bread-crumbs.
• 6oz. of suet, finely chopped.
• ½lb. of treacle.
• 2 tablespoonfuls of moist sugar.
• 2 teaspoonfuls of ground ginger.
• 2oz. of flour.
• 1 teaspoonful of baking powder.

Method.—Put the bread-crumbs, suet, flour, ginger, and baking powder into a basin.

Mix with the treacle.

Boil in a basin, or cloth, for two hours.

Fig Pudding.

• Ingredients—½lb. of bread-crumbs.
• ¼lb. of suet, finely chopped.
• 3oz. of brown sugar.
• 2oz. of flour.
• The grated rind of a lemon.
• 1 egg.
• ½lb. of figs.
• A little milk.

Method.—Put the bread-crumbs, suet, and sugar, with the figs, cut small, into a basin.

Add the flour and lemon rind, and mix with the egg, well beaten, and a little milk.

Boil in a well-greased basin for two hours.

Rice Balls.

• Ingredients—½lb. of rice.
• 1 quart of milk or water.
• 3 tablespoonfuls of moist sugar.

Method.—Wash the rice well.

Put it with the sugar and milk, or water, into a large saucepan.

Boil gently for about one hour.

Then press into cups, and turn on to a dish.

These may be served with jam, treacle, butter and sugar, or with a sweet sauce.

Little Batter Puddings.

• Ingredients—¼lb. of flour.
• ½ pint of milk.
• 1 egg.
• Some jam.

Method.—Put the flour into a bowl, and make a well in the middle. Put in the egg, mix smoothly with a wooden spoon, adding the milk by degrees.

Grease some little patty-pans, and half fill them with the batter.

Bake in a quick oven.

When done, dish on a folded napkin, and put a little jam on each.

Ellen's Pudding.

• Ingredients—A little pastry.
• 1oz. of butter.
• 2oz. of sugar.
• ½ pint of milk.
• The grated rind of a lemon.
• 1 egg well beaten.
• 2oz. of cake-crumbs.

Method.—Beat the butter to a cream in a basin.

Mix in the sugar thoroughly.

Add the milk gradually.

Then add the egg and cake-crumbs, and pour the mixture into a pie-dish lined with a little pastry.

It is an improvement to put some jam at the bottom of the dish.

Bake for about half an hour.

Bread-and-Fruit Pudding.

• Ingredients—Slices of stale bread.
• 1 pint of raspberries.
• ½ pint of currants.
• ¼lb. of sugar.

Method.—Line a cake-tin, or pie-dish, with stale bread, cut to fit it nicely.

Stew the fruit with the sugar until nicely cooked.

Pour into the mould, and cover with slices of bread.

Cover it with a plate, with a weight on it, and let it stand until the next day. Turn it out and serve plain, or with custard, whipped cream, or milk thickened with cornflour (see Cheap Custard).

Ground-Rice Pudding.

• Ingredients—2 tablespoonfuls of ground rice.
• 1 pint of milk.
• 2oz. of sugar.
• 1 or 2 eggs (these may be omitted if liked).
• A little grated lemon rind, or flavouring essence.

Method.—Boil the milk with the sugar.

Mix the rice smoothly with a little cold milk.

Pour it into the boiling milk, and stir until it thickens.

Add the eggs, well beaten, and the flavouring.

Pour into a pie-dish, and bake for about thirty minutes.

Cold Tapioca Pudding.

• Ingredients—5 tablespoonfuls of tapioca.
• 1 quart of milk.
• 4 tablespoonfuls of sugar.
• Lemon, or some other flavouring.

Method.—Soak the tapioca all night in cold water.

The next day pour away the water, and put it, with the milk, into a large stewpan with the sugar.

Simmer gently for one hour.

Then pour it into a wetted basin, or mould.

When set, turn it out, and serve with stewed fruit, jam, or treacle.

Tapioca and Apples.

• Ingredients—1 quart of water or milk.
• 4 tablespoonfuls of tapioca.
• 4 tablespoonfuls of sugar.
• 1lb. of apples.
• The grated rind of a lemon.

Method.—Soak the tapioca in cold water.

Then simmer it in the milk and water, with the sugar, for thirty minutes.

Add the apples, peeled, cored, and sliced.

Put the mixture into a pie-dish and bake for about one hour in a moderate oven.

Steamed Rice Pudding.

• Ingredients—1oz. of whole rice.
• 1 tablespoonful of sugar.
• 1 egg.
• ½ pint of milk.

Method.—Wash the rice well, and put it into a saucepan of cold water.

Bring it to the boil, and then pour off the water.

Pour in the milk, and add the sugar.

Simmer until the rice is quite soft.

Remove it from the fire, and when cooled a little, stir in the yolk of the egg.

Beat the white to a stiff froth, and stir it in lightly.

Put the mixture into a well-greased pudding-mould, and steam for thirty minutes.

Ratafia Pudding.

• Ingredients—1 pint of milk.
• 3 eggs.
• 4 sponge cakes.
• ½lb. of ratafias.

Method.—Boil the milk, and when it has cooled a little add to it the three eggs, well beaten.

Break the sponge cakes and ratafias in pieces, and pour the custard over them.

Decorate a greased mould with raisins, and pour the mixture into the mould.

Cover with greased paper, and steam for two hours.

Serve with sweet or wine sauce.

Macaroni Pudding.

• Ingredients—½lb. of macaroni.
• ¼lb. of sugar.
• 1 or 2 eggs.
• 1 quart of milk.

Method.—Break the macaroni into pieces and put them into a saucepan of boiling water.

Boil for twenty minutes, and then strain off the water.

Pour in the milk; add the sugar, and simmer gently for ten minutes.

Beat up the eggs and stir them in.

Put the mixture into a buttered pie-dish and bake for about thirty minutes.

Eastern Pudding.

• Ingredients—1lb. of figs (cut in small dice).
• ¼lb. of suet.
• ½lb. of bread-crumbs.
• 2 eggs.
• The grated rind of a lemon.
• 1 wineglass of brandy.
• 3oz. of sugar.

Method.—Put the figs, suet, bread-crumbs, and grated lemon rind into a basin.

Mix it with the eggs, well beaten, and the brandy, adding a little milk if necessary.

Boil in a greased basin for two hours.

Ground-Barley Pudding.

• Ingredients—1 tablespoonful of ground barley.
• ½ pint of milk.
• 1 tablespoonful of moist sugar.
• 1 egg.

Method.—Mix the barley smoothly with the milk. Put it into a saucepan with the sugar, and bring to the boil, stirring all the time.

Then let it simmer for fifteen minutes.

Remove from the fire, and beat in the yolk of the egg.

Whip the white up stiffly, and stir in lightly.

Pour the mixture into a buttered pie-dish, and bake for fifteen minutes.

Steamed Semolina Pudding.

• Ingredients—3oz. of semolina.
• 1 pint of milk.
• 2 eggs.
• 2oz. of moist sugar.
• A little flavouring essence.

Method.—Boil the semolina in the milk, with the sugar, until quite soft.

Then add the flavouring essence and the yolks of the two eggs.

Beat the whites up stiffly and mix them in lightly.

Pour the mixture into a greased pudding-mould, and steam for one hour.

Albert Puddings.

• Ingredients—4oz. of flour.
• 4oz. of butter.
• 4oz. of castor sugar.
• 2 eggs.
• A few drops of vanilla flavouring.

Method.—Work the butter to a cream in a basin, and beat in the flour, sugar, and eggs smoothly.

Add the flavouring essence.

Put the mixture into well-greased cups and bake for about half an hour.

Serve with sweet sauce.

Pearl-Barley Pudding.

• Ingredients—1oz. of pearl barley.
• 1 pint of milk.
• 2oz. of moist sugar.

Method.—Put the barley to soak in cold water all night.

Then pour away the water and put the barley into a pie-dish.

Add the sugar and milk; and bake in a moderate oven for three hours.

Baked Lemon Pudding.

• Ingredients—1 pint of milk.
• 3oz. of bread-crumbs.
• 1 egg.
• 3oz. of moist sugar.
• The juice of a lemon and half the rind, grated.

Method.—Put the crumbs into a basin.

Boil the milk with the butter and sugar, and pour it over the crumbs.

Stir in the egg, well beaten; add the lemon rind and juice.

Pour it into a greased pie-dish, and bake in a moderate oven until set.

West-of-England Pudding.

• Ingredients—3 tablespoonfuls of sago.
• 6 small apples.
• 1 quart of milk.
• 3oz. of moist sugar.

Method.—Soak the sago in cold water for an hour.

Then simmer it in the milk, with the sugar, for twenty minutes.

Peel and core the apples. Place them in a buttered pie-dish, and pour the sago over them.

Bake in a moderate oven for about one hour.

Pancakes.

• Ingredients—½lb. of flour.
• 2 eggs.
• 1 pint of milk.
• Some lard, or dripping, for frying.

Method.—Put the flour into a basin, add to it a pinch of salt.

Make a well in the middle and put the two eggs into it; mix them smoothly with the flour; and add the milk very gradually.

Melt the lard, or dripping.

Well season a small frying-pan, about the size of a cheese plate.

Put into it a teaspoonful of the melted fat, and let it run well over the pan.

Then pour in enough batter to cover the pan thinly, and fry it brown, shaking the pan occasionally to keep it from burning.

Then toss it on to the other side; and, when that is fried, turn it on to kitchen paper.

Sprinkle with sugar and lemon juice and roll it up.

Keep it hot while the remainder of the batter is fried in the same way.

If the maker cannot toss the pancakes well, they may be turned with a broad-bladed knife. If they are fried in a larger pan, more fat must be used.

Railway Pudding.

• Ingredients—¼lb. of flour.
• 2oz. of castor sugar.
• 2 eggs.
• ½ pint of milk.
• 2 teaspoonfuls of baking powder.

Method.—Mix the flour, sugar, and baking powder in a basin.

Beat the eggs well with the milk, and mix the pudding with them.

Pour into a well-greased Yorkshire-pudding tin; and bake for about thirty minutes.

When done, turn out and cut into squares.

Dish in a circle, with a little jam, or treacle, on each.

Poor Knight's Pudding.

• Ingredients—Some small square slices of stale bread.
• Castor sugar.

Method.—Fry the bread in hot fat (see French Frying).

Drain on kitchen paper.

Dish in the form of a wreath, the one leaning on the other, and put a little jam on each.

Gooseberry Fool.

• Ingredients—1 quart of gooseberries.
• ¾lb. of moist sugar.
• ½ pint of water.
• 1 pint of milk or cream.

Method.—Take the tops and stalks from the gooseberries, and boil them with the sugar and water until soft.

Rub them through a hair sieve.

Mix in the milk, or cream, gradually; and serve on a glass dish.

Apricot Pudding.

• Ingredients—¼lb. of finely-chopped suet.
• ½lb. of bread-crumbs.
• 3 eggs.
• 8 tablespoonfuls of apricot jam.
• 1 glass of sherry.
• 2oz. of sugar.

Method.—Put the suet, bread-crumbs, and sugar into a basin, and mix with the eggs, well beaten, apricot and sherry.

Put the mixture into a greased pudding-mould and boil for two hours.

Stale-Bread Pudding.

• Ingredients—½lb. scraps of bread.
• 1 quart of boiling milk.
• 2 eggs.
• 2oz. of sugar.
• ¼lb. of currants.

Method.—Soak the bread in cold water until soft.

Squeeze it quite dry, and beat up with a fork.

Pour the boiling milk over.

Stir in the sugar and eggs, well beaten.

Then stir in the currants.

Bake in a pie-dish for two hours.

Baked Plum Pudding.

• Ingredients—¼lb. of finely-chopped suet.
• ¾lb. of flour.
• ¼lb. of raisins, stoned and chopped.
• ¼lb. of currants.
• 2oz. of candied peel.
• 2oz. of moist sugar.
• 1 egg.
• 2 teaspoonfuls of baking powder.
• 1 gill, or more, of milk.

Method.—Put all the dry ingredients into a basin, and mix with the egg and milk; it must be quite stiff.

Bake in a greased baking-tin for one hour.

For serving, cut into squares, and dust them over with castor sugar.

Treacle Pudding.

• Ingredients—1lb. of flour.
• ¼ lb of finely-chopped suet.
• ¼lb. of treacle.
• ½oz. of ground ginger.
• 1 egg.
• 2oz. of moist sugar.
• 1½ gill of milk.
• 1 teaspoonful of baking powder.

Method.—Put the dry ingredients into a basin.

Mix with the treacle and the egg well beaten with the milk.

Boil in a greased basin for four hours.

The egg may be omitted, if liked.

Plum Pudding.

• Ingredients—¼lb. of finely-chopped suet.
• ¼lb. of currants.
• ¼lb. of raisins, stoned and chopped.
• 6oz. of flour.
• 6oz. of bread-crumbs.
• 2oz. of candied peel.
• 3oz. of sugar.
• 1 gill of milk.
• 2 eggs.
• ½ teaspoonful of baking powder.

Method.—Put the dry ingredients into a basin, and mix with the eggs and milk, well beaten together.

Boil in a cloth or basin for four hours.

Method.—Mix the milk smoothly with the semolina.

Then put it into a saucepan and stir until it thickens.

Add the treacle and candied peel; pour it into a pie-dish.

Bake for about thirty minutes.

Spring Pudding.

• Ingredients—1 pint of gooseberries.
• ½ pint of milk.
• 4oz. of moist sugar.
• Slices of bread-and-butter.

Method.—Stew the gooseberries with a very little water and the sugar for ten minutes.

Dip the bread into the milk, and lay a slice at the bottom of a pie-dish.

Put a layer of gooseberries on it.

Then another slice of bread-and-butter and more gooseberries.

Continue in this manner until the dish is full.

Bake gently for one hour.

Gingerbread Pudding.

• Ingredients—½lb. of flour.
• ½lb. of treacle.
• ¼lb. of finely chopped suet.
• 3 teaspoonfuls of ground ginger.
• ½ teaspoonful of baking powder.
• 2oz. of candied peel.
• 1 egg.
• A little milk.

Method.—Put the dry ingredients into a basin.

Mix with the egg, well beaten, treacle and milk.

Boil in a greased basin for three hours.

Economical Bread Pudding.

• Ingredients—½lb. of scraps of bread.
• ¼lb. of finely-chopped suet.
• ¼lb. of currants.
• 3oz. of moist sugar.
• 1 egg.

Method.—Soak the bread in cold water until soft; squeeze it quite dry.

Beat it up with a fork.

Add to it the suet, sugar, and currants, which should be well washed and dried.

Mix with the egg, well beaten.

Boil in a greased basin for an hour.

Economical Ginger Pudding.

• Ingredients—½lb. of scraps of bread.
• ¼lb. of finely-chopped suet.
• 2oz. of moist sugar.
• 2 tablespoonfuls of treacle.
• 3 teaspoonfuls of ground ginger.

Method.—Soak the bread in cold water until quite soft.

Squeeze it dry, and beat with a fork until quite fine.

Add the suet, sugar, and ginger, and mix with the treacle.

Boil in a greased basin for an hour.

Economical Fig Pudding.

• Ingredients—½lb. of scraps of bread.
• ¼lb. of finely-chopped suet.
• ½lb. of figs.
• 1 egg.
• 3oz. of moist sugar.

Method.—Soak the bread in cold water until quite soft.

Squeeze it dry. Add to it the suet, sugar, and figs, chopped small, and mix with beaten egg.

Boil in a greased basin for one hour.

Economical Lemon Pudding.

Make like preceding recipe, substituting the grated rind and juice of two lemons for the figs.

Currant Pudding.

• Ingredients—3 eggs.
• The same weight of sugar, flour, and bread-crumbs.
• Suet, currants, minced apples.
• A little grated lemon rind.
• A little milk.

Method.—Chop the suet finely, and add to it the sugar, flour, bread-crumbs, minced apple, currants, and grated lemon rind.

Mix with the eggs, well beaten, and a little milk.

Boil in a greased basin for three hours.

Plain Cold Cabinet Pudding.

• Ingredients—1 tablespoonful of flour.
• 1½ tablespoonful of arrowroot.
• 1 wineglass of sherry.
• A few raisins.
• 3 stale sponge cakes.
• 1 pint of milk.
• 2oz. of sugar.

Method.—Put the milk to boil with the sugar.

When boiling, stir in the flour, mixed with a little cold milk.

When it thickens, add the arrowroot, also mixed smoothly with milk.

Boil for three minutes, stirring all the time. Then add to it the sherry.

Cut the raisins in two and stone them.

Decorate a plain round tin with them.

Break up the cakes and put some pieces in the tin.

Pour in some of the thickened milk, then some more pieces of cake, and more milk.

Continue in this way until the mould is full.

Set it aside until quite cold.

Then turn it out, and serve with jam.

Cornflour Pudding.

• Ingredients—2 tablespoonfuls of cornflour.
• 1 pint of milk.
• 2 tablespoonfuls of castor sugar.
• 1 egg, if liked.

Method.—Put the milk on to boil.

Put the cornflour into a pie-dish with the sugar.

Mix smoothly with a little cold milk.

Pour on it the boiling milk, stirring quickly until it thickens.

Add the egg, well beaten, and a little flavouring essence.

Bake in a pie-dish for about thirty minutes.

Swiss Pudding.

• Ingredients—2lb. of apples.
• ½lb. of bread-crumbs.
• 3oz. of moist sugar.
• A little grated lemon rind.
• 1oz. of butter.

Method.—Peel, core, and slice the apples.

Put a layer of them into a buttered pie-dish.

Sprinkle them with crumbs, lemon rind, and a little sugar, and put small pieces of butter about them.

Put some pieces of apple on the top; sprinkle them also with crumbs, lemon rind, sugar, and butter. Continue in the same way until the dish is full.

Bake until the pudding is nicely browned.

For serving, it may be turned out of the dish.

Brown-Bread Pudding.

• Ingredients—1 loaf of brown bread.
• 1 gill of double cream.
• The rind of 1 lemon.
• 3oz. of castor sugar.
• 1 gill of milk.
• 4 eggs.
• A few drops of essence of vanilla.

Method.—Remove the crust from the loaf, and rub the crumb through a wire sieve.

Put five ounces of the crumbs into a basin with the sugar and grated lemon rind.

Boil the milk, pour it over the crumbs, and add the vanilla essence.

Whip the cream to a stiff froth, and mix it with the pudding, adding also the yolks of the eggs.

Beat the whites of two eggs to a stiff froth, and stir them in lightly.

Put the mixture into a well-greased mould, and steam for an hour and a half.

Diplomatic Pudding.

• Ingredients—¼ pint of sweet jelly.
• 1 pint of milk.
• ½oz. of gelatine.
• 2 sponge cakes.
• 2oz. of ratafias.
• 1 whole egg, and 4 yolks.
• 2oz. of sugar.
• A little flavouring essence.

Method.—Soak the gelatine in a little milk. Break the sponge cakes and ratafias, and put them into a basin.

Boil the milk with the sugar.

Beat the eggs, and pour the milk on them.

Strain it into a jug, and put it to stand in a saucepan of boiling water, and stir until the custard coats the spoon.

Then melt the gelatine, add it to the custard, and pour it at once over the cakes.

While the mixture cools, pour a little jelly, coloured with cochineal, into a plain round tin.

When it is set, place a jam-pot, or a smaller tin, on it, and pour some jelly round the sides.

When it is quite firm, pour some boiling water into the jam-pot, or tin, and remove it quickly.

When the custard and cakes are cold, but not set, add the essence, and pour into the mould.

When quite firm, dip the tin in hot water for a second or two, and turn it on to a glass dish.

Pease Pudding.

• Ingredients—1 pint of split peas.
• Pepper and salt.

Method.—Soak the peas overnight.

Tie them in a bag or cloth, leaving room for them to swell.

Cook them with the meat with which they are to be served.

Then drain them in a colander.

Mash them with pepper and salt, and press them into a shape in a vegetable-dish.

Hominy Porridge.

• Ingredients—1 pint of milk or water.
• 3 tablespoonfuls of flaked hominy.

Method.—Mix the hominy smoothly with the milk or water.

Stir and cook over the fire for ten minutes.

Hominy Pudding.

• Ingredients—3 tablespoonfuls of flaked hominy.
• 1 pint of milk.
• 2 tablespoonfuls of sugar.

Method.—Mix the hominy with a little cold milk, and make the remainder boil.

Then stir in the hominy and cook until it thickens.

Add the sugar, pour into a greased pie-dish, and bake for about half an hour.

If liked, one or two eggs may be added to the pudding, with a little flavouring essence.