Agra Pudding

Ingredients

4 eggs, 1 1/2 pint of milk, 1 table-spoonful of sugar, vanilla to taste, bread-and-butter, marmalade, and 1 pint of boiled custard.

Method

Cut thin slices of bread-and-butter, and spread them with the marmalade. Fit them neatly into a buttered pie-dish until it is half full; then pour over them gradually a hot custard, made of the milk heated almost to boiling, then take off the fire, and the beaten eggs and sugar stirred in with the flavouring. Place a small plate on the top to prevent the bread from rising, and let it soak for half-an-hour. Grate a little nutmeg on the top, and bake, and when done turn it out of the dish, and pour over it a pint of boiled custard. This pudding is very good, either hot or cold, especially so if French bread can be used.

Note. - A plainer pudding may be made by omitting two of the eggs and the boiled custard, but in that case it should be sent to table in the dish in which it is baked. Both are very good.

Arrowroot Charlotte

Ingredients

2 tablespoonfuls of flour, 3 table-spoonfuls of arrowroot, 1 quart of milk, flavoured with vanilla, 3 or 4 stale sponge cakes.

Method

Line a mould with the sponge cakes, cut thin and sprinkled with sherry. Mix the flour and arrowroot with enough cold milk to make it smooth. Put the remainder of the milk into a saucepan and stir in the mixture just before it boils; boil a few minutes, stirring all the time, then pour it boiling into the mould. Stand it aside till quite cold, turn it out of the mould and spread it with jelly or jam.

Arrowroot Creams

Ingredients

1 oz. of arrowroot, 3 ozs. powdered sugar, the yolk of 1 egg, 1 quart of milk, a little lemon-peel and cinnamon.

Method

Mix the arrowroot with a little of the milk to a smooth paste and add to it the egg. Boil the remainder of the milk with the sugar and flavouring, and pour it boiling hot on to the arrowroot, keeping it well stirred till nearly cold, when it may be set aside in custard glasses.

Austrian Pudding

Ingredients

1 lb. of flour, a pinch of salt, 1 large teaspoonful of baking powder, 1/4 lb. finely-chopped suet, 1 tablespoonful of sugar, 1 breakfastcup of milk, 1 breakfastcup of treacle.

Method

Mix the dry ingredients together, then warm the milk, stir it into the treacle, and add it to the pudding. Mix well and boil in a well-buttered basin for three hours.

Bread-And-Butter Pudding (Boiled)

Ingredients

4 eggs well beaten, 1 oz. of lump sugar, 1/4 lb. of currants, 1/4 of a teaspoonful of salt.

Method

Butter a basin well, put in a sprinkle of currants all round, then a layer of bread-and-butter, and so on, until the basin or mould be nearly full; then add to the eggs a quart of milk with the sugar. Boil for an hour-and-a-half gently.

Betsy Pudding

Ingredients

1 pint of milk, 3 oz. breadcrumbs, 1 egg, 1 tablespoonful of white sugar, jam.

Method

Spread a good layer of jam in the bottom of a pie-dish. Pour the milk nearly boiling on to the breadcrumbs; when cool stir in the egg, which should be beaten; pour this gently on the preserve; grate a little nutmeg over the top, and bake for half-an-hour.