1825.—CUMBERLAND PUDDING.
Ingredients.—6 ozs. of flour, 4 ozs. of finely-chopped suet, 6 ozs. of coarsely-chopped apple, 4 ozs. of currants cleaned, 3 eggs, salt and nutmeg to taste.
Method.—Beat the eggs well, mix them with the other ingredients, and turn the whole into a buttered basin. Steam for 2½ hours, or boil for 2 hours, then serve with wine sauce.
Time.—From 2 to 2½ hours. Average Cost, 9d. to 10d.Sufficient for 4 or 5 persons
1826.—CURATE'S PUDDING.
Ingredients.—6 tablespoonfuls of mashed potato, 4 ozs. of sugar, 2 ozs. of butter, 2 eggs, 1 lemon, 2 or 3 tablespoonfuls of milk, 1 saltspoonful of salt.
Method.—Cream the butter and sugar together until thick and smooth, add the eggs, and beat well. Now stir in the potato, the juice and grated rind of the lemon, salt, and a little milk, and when well mixed pour into a greased piedish. Bake from 30 to 35 minutes in a moderate oven.
Time.—About 1 hour. Average Cost, 8d. or 9d. Sufficient for 4 or 5 persons.
1827.—CURRANT PUDDING, BOILED.
Ingredients.—½ a lb. of currants cleaned, ½ a lb. of suet finely-chopped, 1 lb. of flour, milk, lemon, butter, sugar.
Method.—Mix the dry ingredients together, and add sufficient milk to form a stiff batter. Turn the mixture into a floured cloth, boil gently for 2½ hours, and server with a cut lemon, fresh butter and sugar. For directions for making a pudding of fresh fruit, see Apple Pudding, Boiled, and Damson Pudding.
Time.—To boil the pudding, about 3 hours. Average Cost, 1s. Sufficient for 7 or 8 persons.
1828.—CUSTARD PUDDING, BAKED.
Ingredients.—½ a pint of milk, 1 dessertspoonful of loaf or castor sugar, 2 eggs.
Method.—Beat the eggs, add to them the sugar and milk, and stir until the sugar is dissolved. Strain into a buttered piedish, and bake in a slow oven until set (about 30 minutes). When the oven is too hot the dish should be placed in a tin of water, to prevent the custard baking too quickly (see Notes on Puddings, p. 915).
Time.—About 40 minutes. Average Cost, 3½d. Sufficient for 1 or 2 persons.
