Part 150 (1/2)

1246. INGREDIENTS.--1-1/4 pint of milk, 4 tablespoonfuls of flour, 2 oz.

of b.u.t.ter, 4 eggs, a little salt.

_Mode_.--Mix the flour with a small quant.i.ty of cold milk; make the remainder hot, and pour it on to the flour, keeping the mixture well stirred; add the b.u.t.ter, eggs, and salt; beat the whole well, and put the pudding into a b.u.t.tered pie-dish; bake for 3/4 hour, and serve with sweet sauce, wine sauce, or stewed fruit. Baked in small cups, this makes very pretty little puddings, and should be eaten with the same accompaniments as above.

_Time_.--3/4 hour. _Average cost_, 9d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

BAKED BATTER PUDDING, with Dried or Fresh Fruit.

1247. INGREDIENTS.--1-1/4 pint of milk, 4 tablespoonfuls of flour, 3 eggs, 2 oz. of finely-shredded suet, 1/4 lb. of currants, a pinch of salt.

_Mode_.--Mix the milk, flour, and eggs to a smooth batter; add a little salt, the suet, and the currants, which should be well washed, picked, and dried; put the mixture into a b.u.t.tered pie-dish, and bake in a moderate oven for 1-1/4 hour. When fresh fruits are in season, this pudding is exceedingly nice, with damsons, plums, red currants, gooseberries, or apples; when made with these, the pudding must be thickly sprinkled over with sifted sugar. Boiled batter pudding, with fruit, is made in the same manner, by putting the fruit into a b.u.t.tered basin, and filling it up with batter made in the above proportion, but omitting the suet. It must be sent quickly to table, and covered plentifully with sifted sugar.

_Time_.--Baked batter pudding, with fruit, 1-1/4 to 1-1/2 hour; boiled ditto, 1-1/2 to 1-3/4 hour, allowing that both are made with the above proportion of batter. Smaller puddings will be done enough in 3/4 or 1 hour.

_Average cost_, 10d.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ at any time, with dried fruits.

BOILED BATTER PUDDING.

1248. INGREDIENTS.--3 eggs, 1 oz. of b.u.t.ter, 1 pint of milk, 3 tablespoonfuls of flour, a little salt.

_Mode_.--Put the flour into a basin, and add sufficient milk to moisten it; carefully rub down all the lumps with a spoon, then pour in the remainder of the milk, and stir in the b.u.t.ter, which should be previously melted; keep beating the mixture, add the eggs and a pinch of salt, and when the batter is quite smooth, put it into a well-b.u.t.tered basin, tie it down very tightly, and put it into boiling water; move the basin about for a few minutes after it is put into the water, to prevent the flour settling in any part, and boil for 1-1/4 hour. This pudding may also be boiled in a floured cloth that has been wetted in hot water; it will then take a few minutes less than when boiled in a basin. Send these puddings very quickly to table, and serve with sweet sauce, wine sauce, stewed fruit, or jam of any kind: when the latter is used, a little of it may be placed round the dish in small quant.i.ties, as a garnish.

_Time_.--1-1/4 hour in a basin, 1 hour in a cloth. _Average cost_, 7d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

ORANGE BATTER PUDDING.

1249. INGREDIENTS.--4 eggs, 1 pint of milk, 1-1/4 oz. of loaf sugar, 3 tablespoonfuls of flour.

_Mode_.--Make the batter with the above ingredients, put it into a well-b.u.t.tered basin, tie it down with a cloth, and boil for 1 hour. As soon as it is turned out of the basin, put a small jar of orange marmalade all over the top, and send the pudding very quickly to table.

_Time_.--1 hour. _Average cost_, with the marmalade, 1s. 3d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time; but more suitable for a winter pudding.

BAKED BREAD PUDDING.