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Classic
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page 243
Lay the biscuits in the buttered mould, beat the eggs and add to these the
vanilla and cream or milk and sugar and pour over the biscuits. This pudding is
cooked for 2 hours, taken out of the mould and served with a cream sauce. If it
is not to be eaten warm leave in the mould until nearly cold.
22. Uncle Tom's Pudding. (Cheap and good.) Stir together 1/2 pound of flour and
1/2 pound of syrup and into this 1/2 pound of minced kidney suet mixed with a
little flour, 1/8 pound of sugar and 1 teaspoonful of ginger, 1 teaspoonful of
cinnamon, doves and mace, 1 teaspoonful at soda and a little salt. Then take 1
cupful of Buttermilk and beat in 2 eggs, stir through the dough and fill into
the buttered pudding mould and steam for 2 hours. A white cream sauce is served
with it.
23. Chocolate Pudding. For 12-15 persons take 1/4 pound of butter, 1/2 pound of
sugar, 12 eggs, 1/2 pound of crushed almonds, 6 ounces of grated chocolate, a
little vanilla or cinnamon and some salt.
Stir the butter to a cream, then slowly add sugar, yolks of eggs, almonds,
chocolate find vanilla, beat for 1/4 hour, then lightly stir through It the
beaten whites of eggs and bake the pudding for 1 hour in a moderate oven. If the
pudding is to be served cold steam it for 2 hours and serve with a vanilla
sauce.
24. Berlin Pudding. Bake 5 thin layers of a good cake dough. Then take 6 ounces
of flour, 1 large cupful of cream, vanilla, salt and 3 ounces of butter and mix
to a dough, boil and stir until it no longer adheres to the pan, then add slowly
4 whole and the yolks of 4 eggs, and lightly stir through this the beaten whites
of 4 eggs. Then butter a pudding mould, lay in the bottom a piece of buttered
paper, put some fruit juice on this, then a quarter of the cream, a layer of the
cake, and so on, having for the top a layer of the cake. This pudding is steamed
for 1 1/2 hours, then take it out of the mould and serve with an apricot sauce.
25. Warm Vanilla Pudding. For 12-15 persons take 1 1/4 pounds of stale wheat
bread, cutting off the crust, about 1 quart of fresh cream or milk, 1/4 pound or
butter, 5 spoonfuls of pounded almonds, 5 spoonfuls of sugar, some salt, 10 eggs
and a ittlel vanilla.
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