Part 34 (1/2)

758. _Mince-meat Pudding._--b.u.t.ter and paper the mould, then put a layer of cake and a layer of mince-meat alternately, till full, then add the custard.

759. _Demi-Plum Pudding._--Prepare the mould, then add a layer of plum pudding, broken in pieces, that has been left from the previous day, alternately, till full, fill up with custard, and steam or bake for three minutes. The remains of any kind of pudding may be used thus.

760. _Trifle Pudding._--Prepare the mould, and fill with the same ingredients as directed for trifle, taking care that the wine, &c., is well soaked in before adding the custard. Steam or bake thirty minutes.

The sides and tops of these puddings may be ornamented with cut angelica, hops, or candied orange or lemon-peel, in any fanciful design you please, and they may be served with any kind of wine sauce.

761. _Carrot Pudding._--Mix in a bowl half a pound of flour, half a pound of chopped suet, three quarters of a pound of grated carrot, a quarter of a pound of raisins stoned, a quarter of a pound of currants, and a quarter of a pound of sugar, brown or sifted white; place these in a mould or dish, beat up two whole eggs, the yolks of four in a gill of milk, grate a little nutmeg in it, and add it to the former; bake or steam forty-five minutes.

PUDDINGS BOILED IN CLOTHS.

The princ.i.p.al one, and the most celebrated, is the plum pudding.

762. _Plum Pudding._--Pick and stone one pound of the best Malaga raisins, which put in a basin, with one pound of currants (well washed, dried, and picked), a pound and a half of good beef suet (chopped, but not too fine), three quarters of a pound of white or brown sugar, two ounces of candied lemon-and orange-peel, two ounces of candied citron, six ounces of flour, and a quarter of a pound of bread-crumbs, with a little grated nutmeg; mix the whole well together, with eight whole eggs and a little milk; have ready a plain or ornamented pudding-mould, well b.u.t.ter the interior, pour the above mixture into it, cover a sheet of paper over, tie the mould in a cloth, put the pudding into a large stewpan containing boiling water, and let boil quite fast for four hours and a half (or it may be boiled by merely tying it in a pudding-cloth previously well floured, forming the shape by laying the cloth in a round-bottomed basin and pouring the mixture in, it will make no difference in the time required for boiling); when done, take out of the cloth, turn from the mould upon your dish, sprinkle a little powdered sugar over, and serve with the following sauce in a boat: Put the yolks of three eggs in a stewpan, with a spoonful of powdered sugar, and a gill of milk; mix well together, add a little lemon-peel, and stir over the fire until becoming thickish (but do not let it boil), when add two gla.s.ses of brandy, and serve separate.

The above sauce may be served, poured over the pudding, if approved of.

An excellent improvement to a plum pudding is to use half a pound of beef marrow cut into small dice, omitting the same quant.i.ty of suet.

763. _Rowley Powley._--Roll out about two pounds of paste (No. 685), cover it with any jam or marmalade you like, roll it over and tie it loose in a cloth, well tying each end; boil one hour and serve, or cut it in slices and serve with sauce over.

764. _Plum Bolster, or Spotted d.i.c.k._--Roll out two pounds of paste (No. 685), having some Smyrna raisins well washed, and place them on it here and there, roll over, tie in a cloth, and boil one hour, and serve with b.u.t.ter and brown sugar.

765. _Plain Bolster._--Roll as above, sift some white or brown sugar over it, the addition of a little powdered cinnamon to the sugar is an improvement, roll over and proceed as before.

766. _Apple Dumplings._--Peel and cut out the core with a cutter, cover it with paste (No. 685), tie in a cloth, and boil according to size; these are all the better for being boiled and kept in the cloth, hung up for four or six weeks, and re-warmed. They may likewise be baked. These kind of boiled puddings, containing a large quant.i.ty of paste, should be made with flour, in which is mixed one saltspoonful of culinary alkali powder to four pounds of flour, which will cause them to be much lighter.

PLAIN BAKED PUDDINGS IN DISHES.

767. _Marrow Pudding_ may be made in various ways; it is best with half a pound of ladies' finger cakes, and a quarter of a pound of beef marrow, chopped fine, a quarter of a pound of currants well cleaned, half an ounce of candied lemon-peel, a little nutmeg, a tablespoonful of powdered sugar, a saltspoonful of salt, and half a winegla.s.sful of wine or brandy: put these on a dish, and fill up with custard, having previously put a border of paste on the rim; about half an hour will do it.

768. _Custard Pudding._--Make a border of paste on the dish, and fill up with custard, grate a little nutmeg on the top.