1394. Cabinet Pudding

Spread the inside of a plain mould with butter, and ornament the sides with dried cherries and candied citron; fill the mould with alternate layers of slices of sponge-cakes and ratafias or macaroons ; then fill up the mould with a lemon custard made with eight yolks of eggs, a pint of milk or cream, six ounces of sugar, a glass of brandy, and the grated rind of a lemon. This custard must not be set, but merely mixed up. Steam the pudding in the usual way, for about an hour and a half, and when done, dish it up either with arrow-root-sauce or a custard.

1395. Chestnut Pudding

Bake or boil fifty fine chestnuts, rub their pulp through a sieve, and place this in a stewpan with a pint of cream, four ounces of butter, six ounces of sugar, a pounded stick of vanilla, and a very little salt; stir these ingredients over a stove-fire until the preparation thickens, and then quicken the motion of the spoon, so as to prevent the paste from adhering to the bottom of the stewpan. As soon as it leaves the sides of the stewpan, remove it from the fire, add eight yolks, and the whites of six eggs whipped firm ; pour the pudding mixture into a plain mould, previously spread with butter, and then steam it for about an hour and a half. When the pudding is done, turn it carefully out of the mould on its dish, pour some warm diluted apricot-jam over it, and serve.

1396. Ginger Pudding

Ingredients required: - Six ounces of flour, six ounces of sugar, six eggs, eight ounces of preserved ginger, a pint of cream, six ounces of butter, a little salt.

Put the cream, sugar, butter, and salt into a stewpan on the fire, and as soon as these begin to simmer, take off the stewpan, throw in the flour, and stir the whole together quickly; then put this paste back again on the fire, and continue stirring it for about five minutes ; it must then be withdrawn, and the six eggs mixed in gradually with it. The ginger, cut into small pieces, must now be added to the preparation, which must then be poured into the mould previously spread with butter. Steam it for an hour and a half, and when done, dish up the pudding with a custard-sauce made with the syrup from the ginger.

1397. Pine-Apple Pudding

This is made in the same manner as the above, pine-apple being substituted for ginger.

1398. Lemon Pudding

Ingredients required:- The juice and grated rind (rubbed on sugar) of six lemons, a pint of cream, six ounces of bruised ratafias, twelve yolks and the whites of four eggs, whipped, half a nutmeg grated, a little cinnamon powder, twelve ounces of pounded sugar, and a very little salt.

Mix the above altogether in a large basin, and work the ingredients together with a whisk for about ten minutes. Next, put a border of puff-paste round the edge of a tart dish, spread the dish with butter, pour the batter into it, strew some shred pistachio kernels on the top, and bake it for about half an hour (at moderate heat). When done, shake some sifted sugar over it, and serve.