Method.—Mix the bread, sugar and lemon-rind together in a basin. Boil the milk, pour it on the beaten eggs, stirring meanwhile, add the sherry, and pour over the dice of bread, etc. Let it soak for 15 or 20 minutes, then pour into a buttered mould, and steam gently for 2 hours. Serve with custard, or wine sauce, or jam syrup.
Time.—About 2½ hours. Average Cost, 8d. Sufficient for 4 or 5 persons.
1872.—MARMALADE PUDDING.
Ingredients.—4 ozs. of orange marmalade, 8 ozs. of breadcrumbs, 6 ozs. of finely-chopped beef suet, 2 eggs, ½ a teaspoonful of baking powder, a little milk.
Method.—Mix the suet, breadcrumbs, baking-powder, and a pinch of salt well together. Beat the eggs, add the marmalade, and when well mixed stir them into the dry ingredients. Beat the mixture lightly, and if at all stiff, add a little milk. Turn into a buttered basin or mould, cover with greased paper, and steam from 2½ to 2¾ hours. Serve with marmalade, cornflour, or other suitable sauce.
Time.—About 3½ hours. Average Cost, 8d. Sufficient for 5 or 6 persons.
1873.—MARMALADE PUDDING, BAKED.
Ingredients.—1 large tablespoonful of marmalade, 1 dessertspoonful of flour, 1 dessertspoonful of breadcrumbs, 2 eggs, 1½ ozs. of butter, 1½ ozs. of sugar, paste No. 1667, or 1668.
Method.—Cream the butter and sugar together until smooth, add the eggs, and beat well. Stir the marmalade, flour and breadcrumbs in lightly, and pour the mixture into a piedish, the edge of which must be previously lined as directed in the recipe for Apple Amber, No. 1676. Bake in a moderately hot oven for about ½ an hour, then dredge well with castor sugar, and serve.
Time.—From 40 to 45 minutes. Average Cost, 8d. Sufficient for 4 persons.
1874.—MARROW PUDDING. (Fr.—Pouding à la Moëlle.)
Ingredients.—6 ozs. of finely-chopped beef marrow, 6 ozs. of breadcrumbs, 4 ozs. of sugar, 2 ozs. of finely-shredded mixed candied peel, 2 ozs. of glacé cherries, 1 tablespoonful of brandy or sherry, 3 eggs.
Method.—Cream the yolks of the eggs and the sugar together until thick and smooth, add the marrow, breadcrumbs, peel, cherries cut into small pieces, brandy or sherry, and mix well together. Whisk the whites of the eggs to a stiff froth, and add them lightly to the rest of the ingredients. Turn the mixture into a well-buttered mould, and bake in a moderate oven for about ½ an hour. Serve with a suitable sauce.
