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Classic
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page 245
Let the pudding bake for 1 1/4 hours, or steam for 2 hours and serve with a
cream-, rum- or fruit sauce.
The butter may be omitted, as the pudding is very good without it.
29. A fine Pudding with Yeast. For 8-9 persons, take 1 1/2 pounds of flour, 6
ounces of currants 6 ounces of stoned raisins, 6 ounces of butter, yeast, 6-10
eggs, 1 pint of lukewarm milk, 1/4 pound of sugar, the rind of a lemon and
one-half of a nutmeg. After the butter is stirred until soft add, one by one,
the whole eggs flour and milk and the other ingredients, adding at last the
yeast soaked in a little milk, then beat all together with a flat wooden spoon
until it bubbles, put into the buttered mould, set into lukewarm water and steam
for 2 1/2 hours. If the whites of the eggs are beaten to a froth, the pudding
will be much nicer.
Serve with a rum sauce; it can also be served without a sauce and eaten with
roast meats or boiled fruits.
30. A common Pudding with Yeast. For 12-15 persons. Take 1 3/4 pounds of flour,
some yeast, 1/4 pound of melted butter, 4 tablespoonfuls of sugar, 1/2 pound of
raisins and currants if liked, a little more than 1 pint of lukewarm milk, some
salt and 2 eggs.
Stir all well together, let it raise in the form before steaming or set the
pudding into lukewarm water and slowly bring to a boil.
Serve with fruit sauce or melted butter or cooked fruits with a good quantity of
sauce.
31. Flour and Bread Pudding with Fruit, particularly Pears or Fresh Plums. A
scant pint of milk, 3 ounces of butter, not quite 1/2 pound of flour, 8 eggs,
1/2 teaspoonful of mace, 6 ounces of grated wheat bread 2 tablespoonfuls of
sugar and 1/2 glassful of rum.
Melt half of the butter, add the milk and flour to this and stir until it no
longer adheres to the sides or the kettle. After it has coolod add the yolks of
eggs. mace and sugar and beat, then add sugar, wheat bread the beaten whites of
the eggs and at last the rum. Steam for 2 1/2 hours and serve with cooked fruit.
32. Prince Regent Pudding. For 15-18 persons take 1/4 of stoned raisins, 1/4
pound of currants, 1/4
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