Tuesday, October 7, 2014

Tasty Tuesday ~ Classic Puddings

CUSTARD PUDDING.
One and a half pints of milk, 4 eggs, 1 cupful of sugar, 2 teaspoonfuls Royal extract of vanilla. Beat the eggs and sugar together; dilute with the milk and extract; pour into a buttered pudding dish, set in the oven in a dripping-pan two-thirds full of boiling water; bake until firm, about 40 minutes, in a moderate oven.



PLUM PUDDING.
Two cupfuls each of stoned raisins and currants, washed and picked, beef-suet chopped fine, and coffee sugar, 3 cupfuls[51] of grated English muffins or bread, 8 eggs 1 cupful each, chopped citron and almonds, blanched by pouring boiling water over them till the skins slip off easily, and 1 lemon peel, and a pinch of salt. Mix all these ingredients in a large bowl, put in a well-buttered mould, set in a saucepan with boiling water to reach two-thirds up its sides, steam it thus 5 hours; turn it out carefully on its dish, and serve with brandy poured over it, and brandy sauce in a bowl. When about to serve on the table, the brandy should be set on fire.

RICE PUDDING.

One cupful of rice, 1 quart of milk, 4 eggs, 1 tablespoonful of butter, 1 cupful of sugar, and a pinch of salt. Boil the rice in 1 pint of milk until tender, then remove it from the fire; add the eggs, sugar, salt, and milk, beaten together, and mix; pour into a pudding dish, break the butter in small pieces on the surface, and bake in a steady oven 30 minutes. Serve with brandy sauce.
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