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Classic
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page 106
ounces of sugar, and a little nutmeg. Beat up four eggs, leaving out one white,
and add them to the pudding. Stir it all well together, and boil in one hour.
CUSTARD PUDDING.
Boil a pint of milk, and a quarter of a pint of good cream, thicken with flour
and water, made perfectly smooth, till it is stiff enough to bear an egg,
sweeten with crushed sugar; grate in a little nutmeg and the peel of a lemon.
Add half a glass of brandy; then whip the whites of five eggs till quite stiff,
and mix all gently together. Line a pie-pan with rich paste, and bake half an
hour.
Ground rice, and all puddings made of powders, may be prepared in this way.
PLUM PUDDING.
Six ounces of finely-chopped suet; six ounces of Malaga raisins, stoned; eight
ounces of currants, nicely washed and picked; three ounces of bread-crumbs;
three ounces of flour; three eggs; one sixth of a nutmeg; small quantities of
mace and cinnamon, pounded finely; half a tea-spoonful of salt; half a pint of
milk; four ounces of sugar; one ounce of candied lemon; half an ounce of citron.
Beat the eggs and spice well together; mix the milk gradually with them, then
the rest of the ingredients; dip a fine, close linen cloth, into boiling water,
and put it in a hair sieve, flour it a little,
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