Marmalade Custard Pudding

Ingredients

1 teacup of fine breadcrumbs, 1 1/2 cups of milk, 1 tablespoonful of sugar, 2 eggs, 2 teaspoonfuls of butter, 1 teacup of marmalade.

Method

Beat the butter and sugar together, add the yolks (well beaten), the milk, and breadcrumbs, and, lastly, the whites of the eggs, beaten to a froth. Put a layer of this in a well-buttered dish, spread with marmalade, then another layer of the mixture, and so on, till the dish is full; taking care to have the custard mixture at the top. Bake in a moderate oven about three-quarters-of-an-hour.

Mysterious Pudding

Ingredients

2 eggs, and their weight in flour, butter, and castor sugar, a tablespoonful of marma lade, a teaspoonful of baking powder.

Method

Beat the butter to a cream, and add to it the sugar, then the flour - with which the baking powder should be mixed - and marmalade. Beat the eggs well, yolks and whites separately, adding the whites lastly. When the other ingredients are well mixed, pour into a well-buttered basin, and steam for an hour-and-a-half. Turn out, spread a little marmalade over the top, and serve with sweet sauce poured round it.

Newark Pudding

Ingredients

1 pint of milk, 2 eggs, 1 tablespoon-ful of ground rice, 1/4 lb. raisins, stoned and cut in two, half a cup of breadcrumbs soaked in 1/2 a pint of the milk, 1 tablespoonful of melted butter, 1/4 teaspoonful of soda, sugar, and vanilla flavouring to taste.

Method

Beat the yolks light; add the soaked crumbs and milk; stir to a smooth batter, add the rice, wetting first with a little cold milk; add the rest of the milk, seasoning, butter, raisins, and a tablespoonful of sugar; lastly, the whites, well whisked. Bake an hour in a buttered dish, turn out, and serve with sweet sauce.

Orange Pudding (Boiled)

Ingredients

2 oranges, juice of both and rind of one, juice of 1 lemon, 1/2 lb. stale cake, sponge or Madeira, 2 teacups of milk, 2 eggs, 1/2 teacup of white sugar, 1 tablespoonful of cornflour, mixed with a little water, 1 tablespoonful of butter, melted.

Method

Soak the crumbs in the cold milk, whip up lightly, add the eggs and sugar beaten to a cream with the butter; next the cornflour, and when the mould is buttered and the water ready boiling, stir in the juice and peel of the fruit. Do this quickly, tie down, and boil at once for an hour. Serve with very sweet sauce, or wine sauce.

Lemon Pudding

Ingredients

1/2 lb. fine breadcrumbs, 1/4 lb. finely-chopped suet, 1/4 lb. of sifted white sugar, rind of 2 lemons (grated), juice of 1 (strained), 2 eggs.

Method

Mix together all the dry ingredients, then add the lemon juice, and, lastly, the well-beaten eggs. Boil in a buttered basin for three-quarters-of-an-hour.

Pearl Barley Pudding. No. 1

Ingredients

1/4 lb. pearl barley, 3 pints of water, 1/2 teaspoonful of salt, 3 tablespoonfols of sugar, 2 large juicy apples.

Method

Put the barley into the water and boil gently for two hours, add the salt and sugar, and pour it into a pie-dish. Pare and cut up two large apples, stir these into the pudding, and bake for an hour. Serve with sweet sauce.