1780.—BARONESS PUDDING. (Fr.—Pouding à la Baronne.)
Ingredients.—¾ of a lb. of finely-chopped suet, ¾ of a lb. of flour, ¾ of a lb. of raisins (stoned), ½ a pint of milk, a saltspoonful of salt.
Method.—Mix all the dry ingredients together, add the milk and stir well. Put into a well-greased basin, and boil or steam for about 3 hours. Serve with any suitable sweet sauce, or with a little sugar.
Time.—About 3¾ hours. Average Cost, about 1s. Sufficient for 8 or 9 persons.
1781.—BATTER PUDDING, BAKED.
Ingredients.—1 pint of milk, 2 eggs, 4 heaped tablespoonfuls of flour, salt, dripping.
Method.—Put the flour and a good pinch of salt into a basin, make a well in the centre, break in the eggs, stir, gradually mixing in the flour from the sides, and add milk by degrees until a thick, smooth batter is formed. Now beat well for 10 minutes, then add the remainder of the milk, cover, and let it stand for at least 1 hour. When ready to use, put a tablespoonful of dripping into a piedish, and while it is heating give the batter another good beating. Pour into the dish, and bake in a quick oven for about 35 minutes. Serve with sugar, butter and sugar, jam or stewed fruit.
Time.—2 hours. Average Cost, 4½d. Sufficient for 4 or 5 persons.
Note.—The batter may also be baked in small cups or on saucers (buttered). It may be varied by the addition of any kind of fresh or tinned fruit, or raisins, currants, candied peel, etc.
1782.—BATTER PUDDING, BOILED.
Ingredients.—¾ to 1 pint of milk, 6 ozs. of flour, 4 eggs, a good pinch of salt.
Method.—Mix the flour and salt together, and make a well in the centre of the flour. Beat the eggs thoroughly, strain them into the flour, and stir gently so that the flour becomes gradually incorporated. Add the milk a little at a time until the batter has the consistency of thick cream, then cover, and let it stand for 1 hour. When ready, pour into a well-buttered basin, cover with a scalded, well-floured cloth, and boil for about 1¼ hours.
Time.—Altogether, about 3 hours. Average Cost, 6d. Sufficient for 5 or 6 persons.
Note.—Boiled batter puddings may be varied by the addition of either fresh or dried fruits. They should be placed in the basin, and the batter poured over them.
