Half-Pay Pudding

Four ounces of each of the following ingredients, viz., suet, flour, currants, raisins, and bread-crumbs; two tablespoonfuls of treacle, half a pint of milk—all of which must be well mixed together, and boiled in a mould, for four hours. 

 Economical Family Pudding

Bruise with a wooden spoon, through a cullender, six large or twelve middle-sized boiled potatoes; beat four eggs, mix with a pint of good milk, stir in the potatoes; sugar and seasoning to taste; butter the dish; bake half an hour. A little Scotch marmalade makes a delicious accompaniment. 

 Sauce for Almond Pudding

One teaspoonful of milk, and two yolks of eggs well beaten, and some sugar; place on the fire and stir till it just comes to the boil : then let it cool. When lukewarm, stir into it a glass of sherry or currant wine, and serve in a sauce tureen. This sauce is a great improvement to raisin pudding. 

 Plain Suet Pudding

Take of flour, one pound and a half; bicarbonate of soda, three drachms; or two teaspoonfuls of baking powder; beef suet, four ounces; powdered ginger, half a drachm; water or milk, one pint. Mix according to the directions given for the tea cake (par 2099 ) and boil or steam for two hours. 

  Fig Pudding

Three-quarters of a pound of grated bread, half a pound of best figs, six ounces of suet, six ounces of moist sugar, a teacupful of milk, and a little nutmeg. The figs and suet must be chopped very fine. Mix the bread and suet first, then the figs, sugar, and nutmegs, one egg beaten well, and lastly the milk. Boil in a mould four hours. To be eaten with sweet sauce. 

 Peas Pudding

Dry a pint or quart of split peas thoroughly before the fire; then tie them up loosely in a cloth, put them into warm water, boil them a couple of hours, or more, until quite tender; take them up, beat them well in a dish with a little salt, the yolk of an egg, and a bit of butter. Make it quite smooth, tie it up again in a cloth, and boil it an hour longer. This is highly nourishing. 

Let Truth be our Guide.

 Carrot Pudding

Grate a raw red carrot; mix with double the weight of bread-crumbs or biscuit, or with the same weight of each: to a pound and a half of this mixture, put a Pint of new milk or cream, or half a pint of each, four or six ounces of clarified butter, three or four eggs well beaten, sugar to taste, a little nutmeg, and a glass of brandy; line or edge a dish with puff paste; pour in the mixture; put slices of candied lemon or orange peel on the top, and bake in a moderately hot oven. 

Daniel Willard

Cottage Pudding

  • One tablespoon butter
  • One cup sugar
  • Two eggs
  • Half cup milk
  • One large teaspoon baking powder
  • One and a half cups flour

Bake in a square tin and serve with strawberry sauce.

Strawberry Sauce

One large tablespoon of butter beaten to a cream. Add gradually one and a half cups powdered sugar and the beaten white of one egg. Beat till very light and just before serving add one pint of strawberries which have been cut in small pieces.

 Barley Pudding

Take a quarter of a pound of Scotch or pearl barley. Wash, and simmer it in a small quantity of water; pour off the water, and add milk and flavouring as for rice puddings. Beat up with sugar and nutmeg, and mix the milk and barley in the same way. It may be more or less rich of eggs, and with or without the addition of butter, cream, or marrow. Put it into a buttered deep dish, leaving room for six or eight ounces of currants, and an ounce of candied peel, cut up fine, with a few apples cut in small pieces. An hour will bake it. 

 Almond Pudding

A large cupful of finely-minced beef suet, a teacupful of milk, four ounces of bread-crumbs, four ounces of well-cleaned currants, two ounces of almonds, half a pound of stoned raisins, three well-beaten eggs, and the whites of another two; sugar, nutmeg, and cinnamon, and a small glass of rum. Butter a shape, and place part of the raisins neatly in rows. Blanch the almonds; reserve the half of them to be placed in rows between the raisins just before serving. Mix all the remaining ingredients well together, put into the shape, and boil three hours. 

 Mother Eve's Pudding

If you want a good pudding, to teach you I'm willing:
Take two pennyworth of eggs, when twelve for a shilling;
And of the same fruit that Eve had once chosen,
Well pared and well chopped, at least half a dozen;
Six ounces of bread (let your maid eat the crust),
The crumbs must be grated as small as the dust;
Six ounces of currants from the stones you must sort,
Lest they break out your teeth, and spoil all your sport;
Six ounces of sugar won't make it too sweet;
Some salt and some nutmeg will make it complete;
Three hours let it boil, without hurry or flutter,
And then serve it up, without sugar or butter.

 Potato Pudding

Boil mealy potatoes in their skins, according to the plan laid down (par 1104 ) skin and mash them with a little milk, pepper and salt: this will make a good pudding to bake under roast meat. With the addition of a bit of butter, an egg, milk, pepper, and salt, it makes an excellent batter for a meat pudding baked.

Grease a baking dish; put a layer of potatoes, then a layer of meat cut in bits, and seasoned with pepper, salt, a little allspice, either with or without chopped onions; a little gravy of roast meat is a great improvement: then put another layer of potatoes, then meat, and cover with potatoes. Put a buttered paper over the top, to prevent it from being burnt, and bake it from an hour to an hour and a half.