nut kernels; 1/2 lb. each of moist sugar, wholemeal breadcrumbs,
Allinson fine wheatmeal, and sweet almonds and butter; 1/4 lb. of
mixed peel, 1/2 oz. of mixed spice, 6 eggs, and some milk. Wash and
pick the currants and sultanas; wash and stone the raisins; chop fine
the nut kernels, blanch and chop fine the almonds, and cut up fine the
mixed peel. Rub the butter into the meal and breadcrumbs. First mix
all the dry ingredients, then beat well the eggs and add them. Pour as
much milk as is necessary to moisten the mixture sufficiently to work
it with a wooden spoon. Have ready buttered pudding basins, nearly
fill them with the mixture, cover with pieces of buttered paper, tie
pudding cloths over the basins, and boil for 12 hours.
CHRISTMAS PUDDING (4).
This is a plainer pudding, which will agree with those who cannot take
rich things. 1/2 lb. each of raisins, sultanas, currants, sugar,
butter, and Brazil nuts. 1 lb. each of wholemeal breadcrumbs, Allinson
fine wheatmeal, and grated carrots; 4 beaten-up eggs, 1/2 oz. of
spice, and some milk. Wash and pick the currants and sultanas, wash
and stone the raisins, and chop fine the Brazil nuts. Rub the butter
into the wholemeal flour, mix all the ingredients together, and add as
much milk as is required to moisten the mixture. Fill buttered pudding
basins with it, cover with buttered paper, and tie over pudding
cloths. Boil the puddings for 8 hours.
COCOA PUDDING.
1/2 lb. of stale Allinson bread, 1 pint of milk, 1 oz. of butter, 3
oz. of sifted sugar, 1 tablespoonful of Allinson cocoa, 3 eggs,
vanilla to taste. Boil the bread in the milk until it is quite soft
and mashed up; then add the cocoa, smoothed with a little hot water,
the sugar, and vanilla. Let the mixture cool a little, add the yolks
of the eggs, well beaten, then beat the whites of the eggs to a stiff
froth, add these, mixing all well. Bake the pudding in a buttered dish
of an hour.
COCOANUT PUDDING (1).
1/2 lb. of Allinson bread, 3 eggs, 1 pint of milk, 1 grated fresh
cocoanut, its milk, and sugar to taste. Soak the bread as for the
savouries, add the cocoanut, the milk of it, and sugar, and mix all
well. Butter a pie-dish, pour in the mixture, place a few little
pieces of butter on the top, and bake as above.
COCOANUT PUDDING (2).
10 oz. of fresh grated cocoanut, 8 oz. of Allinson breadcrumbs, 4 oz.
of stoned muscatels, chopped small, 3 oz. of sugar, 3 eggs, 1 pint of
milk. Mix the breadcrumbs, cocoanut; muscatels, sugar, and the butter
(oiled); add the yolks of the eggs, well beaten, whip the whites of
the eggs to a stiff froth, add these to the mixture just before
turning the pudding into a buttered pie-dish; bake until golden brown.
COLLEGE PUDDING.
Twelve sponge fingers, 4 oz. of ratafia biscuits, 2 oz. blanched
almonds, 2 oz. of candied fruit, and 1 pint of custard made with
Allinson custard powder. Butter thickly a pint and a half pudding
basin, decorate the bottom with a few slices of the bright coloured
fruits, split the sponge fingers and arrange them round the sides of
the basin, letting each one overlap the other and cut the tops level
with the basin; break up the remainder of the cakes and mix with the
chopped almonds, the ratafias crushed, and the remainder of the
candied fruits chopped finely; carefully fill the basin with this
mixture, not disturbing the fingers round the edge; prepare 1 pint of
custard according to recipe on page 75, and while still hot pour into
the basin over the cakes, &c., cover with a plate and put a weight on
the top, let stand all night in a cold place; turn out on to a glass
dish to serve.
CUSTARD PUDDING.
1 quart of milk, 2 oz. of cornflour, 2 oz. of Allinson fine wheatmeal,
sugar to taste, and vanilla or other flavouring. Proceed as for a
blancmange; when the ingredients are cooked, let them cool a little,
beat up the eggs, and mix them well with the rest, and bake all for 20
or 30 minutes in a moderate oven.
CUSTARD PUDDING WITHOUT EGGS.
One dessertspoonful of flour, one packet of Allinson custard powder, 1
oz. of butter, 1 pint of milk, and sugar to taste. Mix the flour and
custard powder to a smooth, thin paste, with a few tablespoonfuls of
the milk, boil the rest of the milk with the sugar and butter; when
quite boiling pour it into the powder, &c., in the basin, stir
briskly, then pour into a greased pie-dish and brown slightly in the
oven; before serving decorate the top with some apricot or other jam.
EMPRESS PUDDING.
1/2 lb. of rice, 2-1/2 pints of milk, the rind of 1/2 a lemon, 3 eggs,
some raspberry and currant jam. Gently cook the rice with the lemon
peel in the milk, until quite soft; let it cool a little and mix with
it the eggs, well beaten. Butter a cake tin, place a layer of rice
into it, spread a layer of jam, and repeat until the tin is full,
finishing with the rice. Bake the pudding for 3/4 of an hour, turn
out, and eat with boiled custard, hot or cold.
FEATHER PUDDING.
A teacupful of Allinson fine wheatmeal, a pinch of salt, 1/2 a
teacupful of sifted sugar, and 2 oz. of butter; whisk well together,
and add a teacupful of fresh milk, and 2 well-beaten eggs. Beat
steadily for 15 minutes; fill a well-greased tin about three-parts
full, and bake in a moderate oven for 35 minutes; serve with apricot
sauce poured over and around. To make the sauce, take 1 teacupful of
apricot jam, add to it 1 gill of water, make very hot, and rub through
a heated gravy strainer over and around the pudding; then serve at
once.
FRUIT AND CUSTARD PUDDING.
2 cupfuls of stewed and stoned plums (or the same quantity of any
other fruit), 1 pint of milk, 3 eggs, 1 large cupful of fine
breadcrumbs, sugar to taste, 1 teaspoonful of ground cinnamon, and 1
oz. of butter. Mix the crumbs and fruit in a bowl, oil the butter and
mix it with the other ingredients, adding the sugar and cinnamon; beat
up the eggs with the milk, and mix it with the rest of the pudding;
have ready a greased pie-dish, pour in the mixture, and bake the
pudding until nicely brown.
GIANT SAGO PUDDING.
2 oz. of giant sago, 2 oz. of Allinson fine wheatmeal, 2 oz. of
currants, 2 oz. of sultanas, 1 tablespoonful of sugar, 1 quart of
milk. Soak the sago in cold water, drain, and cook in a double
saucepan, if possible, with 1-1/2 pints of the milk for 2 hours; mix
the meal smooth with the rest of the milk, add this, the fruit and
sugar, and cook it gently for another 15 minutes: then pour the
pudding into a pie-dish, and bake it in the oven until set or slightly
brown on the top.
GOLDEN SYRUP PUDDING (1).
1/2 lb. of golden syrup, 1 teacupful of sago, 1 lb. of Allinson fine
wheatmeal, 1/2 pint of milk, 3 eggs, 2 oz. of citron peel. Soak the
sago with the boiling milk until quite soft, adding a little water, if
necessary; mix it with the meal and golden syrup into a fairly thick
batter; beat up the eggs and mix them well with the other ingredients.
Butter a mould, cut and arrange the citron in the bottom of it into a
star, pour in the batter, tie a cloth over it, and steam the pudding
for 3 hours.
GOLDEN SYRUP PUDDING (2).
This pudding is very much liked and easily made. 10 oz. of Allinson
fine wheatmeal, 3 eggs, 1 pint of milk, 1/2 lb. of golden syrup. Make
a batter with the meal, eggs, and milk; grease a pudding basin, pour
into it first the golden syrup, then the batter without mixing them;
put over the batter a piece of buttered paper, tie up with a cloth,
and steam the pudding in boiling water for 2-1/2 hours, taking care
that no water boils into it. If liked, the juice of 1/2 lemon may be
added to the syrup and grated rind put in the batter. Before turning
the pudding out, dip the pudding basin in cold water for 1 minute.
GOOSEBERRY SOUFFLÉ.
3 pints of gooseberries, castor sugar to taste, 1/2 pint of milk, 4
eggs. Stew the gooseberries with 1/2 a teacupful of water until quite
soft, adding sugar to taste; rub the fruit through a coarse sieve and
place it into a pie-dish; beat the yolks of the eggs well, mix them
with the milk previously heated, and pour them over the gooseberries,
mixing all well. Bake the mixture in a moderate oven until set;
meanwhile beat the whites of the eggs to a stiff froth, adding a
little castor sugar, lay this over the soufflé a few minutes before
it is quite done, let it set in the oven, and serve quickly.
GREENGAGE SOUFFLÉ.
20 greengages, 4 eggs, 3 tablespoonfuls of ground rice, 1/2 oz. of
butter, 1/2 pint of milk, 1/2 a teacupful of water, sugar to taste.
Skin and stone the fruit; blanch and drop (or grind) the kernels;
gently cook the greengages in the water with the kernels and sugar.
When the fruit has been reduced to a pulp mix in gradually the ground
rice, which should have been smoothed previously with the milk; add
the butter and let the whole mixture boil up; draw the saucepan from
the fire and stir in the yolks of the eggs and then the whites beaten
to a stiff froth. Pour the mixture into a well-greased dish, and bake
the soufflé for 1/2 an hour in a brisk oven. Serve immediately.
GROUND RICE PUDDING.
1 quart of milk, 5 oz. of ground rice, 1 egg, and any kind of jam.
Boil the milk, stir it into the ground rice, previously smoothed with
some of the cold milk. Let the mixture cook gently for 5 minutes, stir
frequently, draw the saucepan to the side, and when it has ceased to
boil add the egg well whipped, and mix well. Pour half of the mixture
into a pie-dish, spread a layer of jam over it, then pour the rest of
the pudding mixture over the jam, and let it brown lightly in the
oven.
HASTY MEAL PUDDING (1).
1 pint of milk, 2 oz. of Allinson fine wheatmeal, sugar to taste, a
few drops of almond flavouring, 3 eggs, well beaten, some marmalade or
other preserve. Boil the milk and meal as for a blancmange, flavour
with the sugar and almond essence; let the mixture cool, add the eggs,
spread a layer of marmalade or preserve in the bottom of the pie-dish,
pour the mixture over, and bake it from 20 to 30 minutes.
HASTY MEAL PUDDING (2).
1-1/2 pints of milk, 4 oz. of Allinson fine wheatmeal, 1 oz. of
butter; some jam or golden syrup. Boil the milk and sift the meal in
gradually, stirring all the time; let it cook for 5 or 6 minutes,
stirring quickly until it is well cooked and a stiff batter; turn it
into a dish, add the butter, and eat the pudding with syrup or jam.
LEMON PUDDING.
1 lb. breadcrumbs, 3 eggs, 3 lemons, 2 oz. of sago, 1 pint of milk, 2
oz. of butter, 8 oz. of sugar. Soak the sago well in the milk over the
fire, add the butter, letting it dissolve, and mix with it the
breadcrumbs, the sugar, the juice of the 3 lemons, and the grated rind
of 2. Beat the eggs well, mix all the ingredients thoroughly, and pour
the mixture into 2 well-greased pudding basins; steam the puddings 2
hours, and serve them with stewed fruit or white sauce.
LEMON TRIFLE.
Prepare over night 1 pint of custard made by using 1 dessertspoonful
of Allinson cornflour and 2 oz. of sugar to 1 pint of milk; let it
boil 1 or 2 minutes and put on one side. Next morning add the strained
juice of 2 lemons and beat together for 5 minutes; when it is
perfectly smooth pour it over slices of Swiss roll which have been
laid close together in a glass dish; let the slices be quite covered
with the cream. Stand in a cold place for 2 or 3 hours. Garnish with
glacé cherries.
LENTIL FLOUR PUDDING.
3 oz. of lentil flour, 1 pint of milk, 3 oz. of sugar, the rind and
juice of 1/2 lemon, 3 eggs, 1 oz. of butter. Boil the milk, smooth the
lentil flour with a little water, and pour the boiling milk gradually
over it, mixing the lentils well with the milk. Add the butter, sugar,
lemon rind, and juice; when the mixture has cooled a little, add the
eggs, well beaten; bake the pudding in a well-greased dish in a
moderate oven until quite set.
LONDON PUDDING.
2 oz. of Allinson steam cooked oats (to be obtained from any grocer in
2 lb. boxes), 1 large tablespoonful of sugar, 1/2 pint of milk, 1 oz.
of butter and 1 pint of custard made with Allinson custard powder.
Boil the milk with the oats, butter, sugar, cook gently for 15
minutes, then pour into a pie-dish and add to the mixture 1 pint of
custard made according to recipe given, stir carefully and bake for
1-1/2 or 2 hours; let it cool for a short time before serving.
N.B.--This is a most delicious pudding.
MACARONI PUDDING (1).
4 oz. of macaroni, 2 pints of milk, butter, sugar, 2 eggs. Break the
macaroni in small pieces and boil it for 20 minutes. Drain off all the
water, pour in the milk, sugar, and a piece of butter. Boil until the
macaroni is quite tender. Let it cool, then add the eggs well beaten
up, and a little grated nutmeg. Put the pudding into a pie-dish and
bake for 1/2 hour.
MACARONI PUDDING (2).
3 oz. macaroni, which should be boiled in milk until quite tender,
place in a buttered pie-dish, and pour over a pint of custard made
with Allinson custard powder, bake for 1/2 hour and serve either hot
or cold.
MALVERN PUDDING.
3/4 lb. Allinson breadcrumbs, 2 oz. of butter, 1 pint of red currants,
1 pint of raspberries, 6 oz. of sugar, 1/2 pint of cream. Butter a
pie-dish well, spread a layer of breadcrumbs, then a layer of the
fruit, washed, picked, and mixed, some sugar and bits of butter;
repeat these layers until the dish is full, finishing with breadcrumbs
and butter; bake the pudding for 3/4 an hour, turn it into a glass
dish, whip the cream, spread it over the pudding, and sift sugar over
all.
MARLBOROUGH PUDDING.
1/2 lb. of Allinson fine wheatmeal, 6 oz. of butter, 4 oz. of sugar,
1/2 lb. of sultanas, 4 oz. of mixed peel, 2 eggs, a little milk. Beat
the butter and sugar to a cream, beat in the eggs one by one until
well mixed, sift the flour and lightly stir it into the butter, add a
little milk if necessary. Then put in the peel cut in very fine strips
and the sultanas. Put into a well-buttered mould, which should be only
three-parts full, and steam for 2 hours. Turn out and serve with
melted butter sauce.
MELON PUDDING.
1 lb. of Allinson breadcrumbs, 3 apples, 1-1/2 lbs. of melon, 12
cloves, 1/2 pint of milk, 1 oz. of butter, 3 eggs, sugar to taste.
Peel and cut up the apples and melon, and stew the fruit 15 minutes,
adding sugar and the cloves tied in muslin. Place a layer of
breadcrumbs in a buttered dish, remove the cloves from the fruit,
place a layer of fruit over the breadcrumbs, and so on until the dish
is full, finishing with a layer of breadcrumbs; beat up the eggs, mix
them with the milk, and pour the mixture over the pudding; spread the
butter in bits over the top, and bake the pudding 1 hour.
MILK PUDDING.
The general rule for milk puddings is to take 4 oz. of farinaceous
food of any kind to 1 quart of milk. The best way to prepare most of
these puddings is to let the ingredients gently cook on the top of the
stove and then to turn them into a pie-dish to finish them in the oven
for 4 hour or a little longer, according to the heat of the oven.
Should eggs be added, they should be beaten well, then mixed with the
pudding before it goes into the oven. Most farinaceous milk puddings
are improved by the use of Allinson fine wheatmeal with the other
ingredients. For instance, use 2 oz. of giant sago and 2 oz. of
wheatmeal to 1 quart of milk; or for semolina pudding, the same
quantities of wheatmeal and semolina; and for vermicelli pudding the
same, with sugar and flavouring to taste.
MINCEMEAT PANCAKES.
4 oz. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, some
butter, and some mincemeat. Make the batter, fry the pancakes, and
place a spoonful of mincemeat on each pancake, fold them up, and serve
with sifted sugar.
NEWCASTLE PUDDING.
1/2 lb. of candied cherries, 3 eggs, Allinson wholemeal bread and
butter in thin slices, sugar to taste, 1 pint of milk, a few drops of
almond flavouring. Butter a pudding mould and line it with the
cherries, fill it with slices of bread and butter; sweeten the milk to
taste, and add the flavouring; beat up the eggs, mix them well with
the milk, pour the custard over the bread and butter, let it soak for
1 hour; steam the pudding for 1-1/2 hours, turn out, and serve with
any kind of sweet sauce.
NURSERY PUDDING.
1/2 lb. of Allinson fine wheatmeal, a pinch of salt, 4 oz. of
vege-butter, and 1/2 lb. of sultana raisins. Mix all lightly together,
then add 4 cupful of golden syrup, the well-beaten yolks of 2 eggs,
and teacupful of milk. Mix again, and finally add the whites of 3 eggs
whisked to a firm froth; use to fill a fancy mould, and steam for 3
hours; turn out carefully, and serve with sauce.
OATMEAL PANCAKES.
1/2 lb. of fine oatmeal, 4 eggs, 1 pint of milk. Make a batter of the
ingredients, and fry the pancakes in butter, oil, or vege-butter in
the usual way. These are very good, and eat very short. Serve with
lemon and castor sugar.
OATMEAL PUDDING.
6 oz. of Allinson breakfast oats, 3 eggs, 2 oz. of soaked sago, 1 gill
of milk, 2 oz. of sultanas, 2 oz. of currants, 1 even teaspoonful of
cinnamon, sugar to taste, 1 oz. of butter. Mix the Allinson breakfast
oats with the soaked sago, add the eggs, well beaten, the fruit,
sugar, butter, cinnamon, and milk; stir all well, butter a mould, pour
the mixture into it, cover with a cloth, and steam the pudding for 3
hours.
OMELET SOUFFLÉ (1).
4 eggs, 6 macaroons, 1 teaspoonful finely minced citron peel, 1
dessertspoonful of cornflour, and sugar to taste. Separate the whites
and yolks of the eggs, crush up finely the macaroons and mix well the
yolks of the eggs, the macaroons, citron, cornflour, and sugar, adding
1 tablespoonful of water. Whip the whites to a stiff froth, mix this
lightly with the rest of the ingredients, butter a mould, large enough
to be only half full when the mixture is turned into it, and bake the
soufflé in a moderate oven until set and lightly browned. Turn out,
sift sugar over it, and serve immediately.
OMELET SOUFFLÉ (2).
6 eggs, 1 teacupful of milk, 1 dessertspoonful of Allinson cornflour,
2 oz. of castor sugar, I tablespoonful of orange water. Mix the yolks
of the eggs with the orange water, the sugar and the cornflour
(previously smoothed with the milk), stirring the whole for 10
minutes; whip up the whites of the eggs to a very stiff froth, and mix
this lightly with the other ingredients; have ready a buttered soufflé
dish, pour the mixture into it, and bake the soufflé about 20 minutes
until it is a golden brown and well risen; sift sugar over it and
serve immediately.
ORANGE MARMALADE PUDDING.
3/4 lb. of Allinson wholemeal bread, some orange marmalade, 1 pint of
milk, 3 eggs, some butter. Butter a mould thoroughly, cut the bread
into slices and butter them, then arrange the bread and butter in the
mould in layers, spreading each layer with marmalade. When the mould
is 3/4 full, beat up the eggs with the milk and pour it over the
layers; let the whole soak for 1 hour; cover the mould tightly, and
steam the pudding for 1-1/2 hours. Dip the mould in cold water for 1
minute before turning it out; serve with white sauce.
ORANGE MOULD.
The juice of 7 oranges, and of 1 lemon, 6 oz. of sugar, 4 eggs and 4
oz. of Allinson cornflour. Add enough water to the fruit juices to
make 1 quart of liquid; put 1-1/2 pints of this over the fire with the
sugar. With the rest smooth the cornflour and mix with it the eggs,
well beaten. When the liquid in the saucepan is near the boil, stir
into it the mixture of egg and cornflour; keep stirring the mixture
over a gentle fire until it has cooked 5 minutes; turn it into a
wetted mould and allow to get cold, then turn out and serve.
ORANGE PUDDING.
4 oranges, 1 pint of milk, 3 eggs, 1 tablespoonful of Allinson
cornflour, sugar to taste. Peel and slice the oranges and remove the
pips, place the fruit in a pie-dish, and sprinkle with sugar; boil the
milk, and thicken it with the cornflour; let the milk cool, beat up
the eggs, and add them carefully to the thickened milk, taking care
not to do so while it is too hot; pour the custard over the fruit, and
bake the pudding in a moderate oven until the custard is set. Serve
hot or cold.
OXFORD PUDDING.
1/2 lb. of Patna rice, 1/4 lb. of sultanas, 2 apples, pared, cored, and
chopped up, 1 teaspoonful of cinnamon, and sugar to taste. Wash the
rice, mix it with the other ingredients, and tie all in a cloth,
allowing plenty of room for swelling. Let the pudding boil sharply in
plenty of boiling water until the rice is soft; time 1-1/2 hours.
PANCAKE PUDDING.
5 or 6 thin cold pancakes, 3 or 3 stale sponge cakes, some jam, 1 pint
of milk, 2 eggs, 2 oz. of Allinson fine wheatmeal, vanilla flavouring.
Spread the pancakes with jam, roll them up and cut them across into
slices. Butter a mould, form a circle of slices round the bottom of
the mould against the sides, overlapping each other, and work these
circles right up the mould, fill the centre with the sponge cakes
broken into pieces. Make a batter of the meal, milk and eggs, adding
vanilla to taste; pour this over the rest and steam the pudding for
1-1/2 hours, turn out, and serve.
PANCAKES.
A 1/4 lb. each of white flour and fine Allinson wheatmeal, 4 eggs, 1
pint of milk, a pinch of salt, some butter, oil, or vege-butter for
frying. Make a batter of the above ingredients. Put a piece of butter
the size of a walnut in the frying-pan, and when boiling pour in
enough batter to make a thin pancake. Fry a golden brown, turn it
over, and when browned on the other side fold the pancake over from
each side and slip it upon a hot dish, and keep hot in the oven while
the other pancakes are being fried. The above quantity will make 6 or
7 pancakes.
PANCAKES WITH CURRANTS.
4 oz. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, 2 oz. of
currants, sugar and cinnamon to taste, butter for frying. Make the
batter the usual way, pick and wash the currants and add them to the
batter. Fry into thin pancakes with vege-butter.
PARADISE PUDDING.
1 teacupful of sago, 1 breakfastcupful of Allinson breadcrumbs, 2
tablespoonfuls of sugar, the grated rind and juice of a lemon, 4 oz.
of sultanas, 6 apples chopped small, 1 teaspoonful of cinnamon, and 8
well-beaten eggs. Soak the sago over the fire with as much hot water
as it will require to soften it, then mix all the ingredients
together. Turn the mixture into a well-buttered mould, and steam the
pudding for 2 hours. Serve with sauce.
PLUM PUDDING.
This is a plain pudding which can be eaten instead of Christmas
pudding by those who are inclined to be dyspeptic 1/2 lb. of
wholemeal breadcrumbs, 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of
raisins, 2 oz. of small sago, 2 oz. of butter, 3 oz. of sugar, 2 eggs,
1 teaspoonful of cinnamon, and some milk. Wash and stone the raisins.
Rub the butter into the wheatmeal. Mix together the raisins, butter,
wheatmeal, cinnamon, sugar, and breadcrumbs. Boil the sago in 1/2 pint
of milk until soft, adding as much water as the sago will absorb. Mix
it with the other ingredients, beat up the eggs, add them, and mix all
well. If the mixture is too dry add as much milk as is necessary to
moisten all well. Fill a buttered pudding basin with the mixture, tie
over with a pudding cloth, and steam 3 hours. Eat with a sweet white
sauce.
POOR EPICURE'S PUDDING.
1 pint of milk, a stick of cinnamon (4 inches long), 12 blanched and
sliced almonds, the thin rind of 1 lemon, sugar to taste, 3 eggs, some
Allinson wholemeal bread, and 2 oz. of butter. Boil the milk with the
sugar, cinnamon, and almonds; remove the cinnamon, let the milk cool a
little, and then add carefully the eggs well beaten. Pour the mixture
into a wide, rather shallow pie-dish. Butter slices of bread on both
sides, and cover the pie-dish with these; the bread should be free
from crust, and entirely cover the milk. Bake in a moderate oven about
45 minutes.
POPPY-SEED PUDDING.
4 oz. of white poppy-seed, 3 eggs, 3 oz. of sugar, 1-1/2 oz. of
butter, 6 oz. of Allinson fine wheatmeal, 2 tablespoonfuls of
orange-water, and 1/2 pint of milk. Scald the poppy-seed with boiling
water, drain this on and crush the seed in a pestle and mortar, adding
a little of the milk. When the poppy-seed has been crushed fairly
fine, add the yolks of the eggs, well beaten, the sugar, meal, butter,
orange-water, and the rest of the milk; mix all well, beat the whites
of the eggs to a stiff froth, add this to the rest of the mixture,
turn all into a buttered pie-dish, and bake the pudding 1-1/2 hours.
PRUNE PUDDING.
1 lb. of prunes or French plums, 4 eggs, 1 pint of milk, 1 teaspoonful
of Allinson cornflour, sugar and flavouring to taste. Wash the prunes,
remove the stones, and soak the prunes in 1/2 pint of water over
night. Stew them very gently in an enamelled saucepan in the water in
which they soaked, and add a little more if needed; when the prunes
are quite tender, mash them well with a fork or wooden spoon, and let
them cool. Beat the whites of the eggs to a stiff froth, and mix this
with the mashed prunes when quite cold. Meanwhile make a custard with
the milk, cornflour, and the yolks of eggs, adding sugar and a few
drops of almond essence; let it cool. Heap the prunes on a glass dish
and pour the custard round, and serve.
PRUNE PUDDING.