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Classic
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page 236
tying it to the cover with a string. A false bottom in the kettle, either a
piece of slate, an old plate, etc., will be advantageous and if through neglect
the water should boil away; the pudding will not then scorch. Puddings should
cook continuously and uniformly replenishing the boiling water whenever
necessary, and also being cautious not to jar the mould, which is apt to make
the pudding fall.
When cooking puddings in a cloth the latter should be rinsed in hot water, then
wring dry, brush with butter and dredge with flour as far as the pudding will
cover the cloth. As soon as the pudding is filled into the cloth tie it tightly
with a string, leaving enough loose cloth for expansion; the water should boil
vigorously and uninterruptedly, otherwise the pudding will become heavy and
spoil. A mould is always preferable.
Puddings should always be served in a hot dish during the cold season, or if the
kitchen happens to be at some distance from the dining room, take the pudding
out of the mould just before it is set on the table.
All puddings will be best when cooked in a double kettle.
2. English Plum Pudding, No. 1. For 12-14 persons use 4 eggs, (the whites beaten
to a froth), about 1 pint of sweet cream, l/2 pound of fine flour, 1/2 pound of
kidney suet, 1/2 pound of nicely washed currants, 3/4 pound of stoned and finely
chopped raisins, 2 1/2 tablespoonfuls of sugar, 1 ounce of citron, 1 ounce of
orange peel, 1/2 grated nutmeg, 1/2 wineglassful of rum and a little salt.
If not liked, the orange peel and citron may be omitted. Stir all well together,
put into a mould and cook for 4 hours. When serving pour arrac or rum over the
pudding, light and bring to the table flaming. A white cream sauce (see Division
R), is very appropriate.
For the family table make a plain sauce of butter rubbed with flour, add boiling
water with sugar, cinnamon and a little salt, 1 glassful of wine and a dash of
rum.
REMARK.--This padding can be made the day previously, as warming over in the
mould will not hurt it any.
3. English Plum Pudding, No. 2. For 12-14 persons take 1/2 pound of raisins, 1/2
pound of currants,
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