[Baked Puddings Contents]
General Observations.
BREAD and custard puddings require a moderate, and batter and rice puddings a quick, oven. Before pouring the pudding in any dish be careful to rub the bottom and sides with butter, if it is not lined with paste. For ornament, put a border of puff paste round it, and ice it over with sugar.
Vermicelli Pudding.
Take four ounces vermicelli, boil it in four gills of new milk till soft, with some cassia to flavour it; then put in half a pint (half a mutchkin) thick cream, four ounces butter melted, four ounces sugar, and the yolks of four eggs cast light; bake it without paste, in an earthen dish.
Orange or Lemon Pudding.
Boil the rhind of a Seville orange tender and beat it; or, take a sufficient quantity of the grate, or beaten marmalade, to flavour it richly. If for a lemon pudding, take lemon grate, pound two ounces sugar or other biscuits, such as Savoy, Naples, or diet loaf; beat up two eggs with half a pound sugar, till very light, add the orange or lemon grate, or rhind, and the biscuits; mix it well together, and before putting it into the oven pour in six ounces melted butter.
Or,
Sixteen eggs beaten light, half a pound melted butter, with the grate of oranges or lemons, half a pound sugar, a gift of sack, two gills cream, and four ounces biscuits, or crumb of a penny loaf, soaked in cream; mix all together and lay a puff paste round the border.
Rice Pudding.
Take six ounces ground rice to a pint (mutchkin) of milk, let the milk boil, stir in the rice, let it cool, then cast up six eggs, mix all together, and season it with four ounces of marmalade, lemon grate, currants, spiceries, and a glass of brandy; lay a border of puff paste round the dish and bar it across.
Bread and Butter Pudding.
Cut a penny loaf into thin slices as for tea, spread with butter; butter the dish and lay slices all over it, strew on a few cleaned currants, then a row of the bread, then currants and bread to fill the dish; beat up four eggs, stir into them a pint (mutchkin) of milk, some salt and spiceries, sweeten to your taste, pour it over the bread, and bake it half an hour; half a glass of rum, sherry, or brandy, is an improvement.
Green Gooseberry Pudding.
Put in a pan over the fire a pint of gooseberries, with very little water, let them boil to a mash, bruise them through a search [thin muslin] with the back of a spoon; beat the yolks of ten and the whites of four eggs, mix in the pulp with two ounces melted butter, two pounds raw sugar, citron and orange peel shred small two ounces each, four ounces sugar biscuits pounded; mix all together, fill your dish, ornament it with puff paste round the edge, and bar it across.
Almond Pudding.
Blanch half a pound almonds with a few of them bitter, beat them to a fine paste with some brandy; beat the yolks of eight eggs and the whites of four, or a dozen yolks, with half a pound sugar until very light, soak three ounces bread crumb, or pounded biscuit, in three gills of cream, season it with lemon grate, mix in the almonds, pour in four ounces melted butter, set it over the fire till it grows thick, stirring all the time; line the dish with paste, put in the pudding and ornament it round; half an hour will bake it.
Potatoe Pudding.
To two pounds potatoes boiled and skinned, take half a pound butter, nine eggs (keeping out four whites), and half a pound sugar; beat the potatoes fine in a mortar, beat the eggs and sugar, add sack, nutmeg, or other spiceries, to taste; stir in the potatoes, then melt the butter, mix all together, add two gills cream or milk, then bake it.
Apple Pudding.
Pare and core a pound of apples, stew them with very little water, with some rhind or grate of lemons, or pound them in a mortar; beat eight yolks and four whites of eggs light with six ounces sugar, add four ounces sugar biscuits dried and pounded, or Riga rusk; six ounces melted butter and a gill of cream; mix all well together and add spiceries to taste; line the pans with puff paste, cover and ornament the top; glaze with the yolk of an egg, or cross bar it.
A Dutch Pudding.
Set a pan on the fire with two gills of milk and sixteen ounces butter; when the butter is melted, stir in two pounds of flour, eight eggs beat up with six ounces sugar, a gill of good yeast, and a pound of currants well cleaned, pour it into a dish and bake it an hour; it requires a quick oven.
Rice Puddings.
Boil four ounces rice in water, with a little salt, till tender, drain and mix it with a gill of cream, four eggs beat light, two ounces melted butter, two ounces beef suet, or marrow finely shred, half a pound currants, half a glass of brandy, a few bitter almonds blanched and pounded, a little nutmeg and lemon grate; mix all together, line the dish with paste, or only put a border round, pour in the pudding, and cross bar it; lay strips of candied orange or lemon peel over the top, if you chuse; it requires a moderate oven.
From these directions a variety of puddings may be made, and by adding or diminishing the quantity of ingredients, they may be rendered more or less expensive as you incline.
