centre with the apple mixture, and place the
other large round of bread on the top. Twist
a greased paper over, place a saucer with a
weight in it on the top, and bake in a hot
oven for one hour. Turn on to a hot dish. If
any mixture remains after filling, heat it and
dish round the charlotte.
BROWN BREAD PUDDING.
4 oz. brown bread-crumbs.
oz. butter.
2 oz. castor sugar.
2 oz. glace cherries.
2 eggs.
1 giU milk.
Rind of half lemon.
Nutmeg, cinnamon, and
lemon juice,
igill cream✪ Brown Bread Pudding.
Boil the milk and butter in a saucepan ; add
. the crumbs, sugar, and cherries, and cook till
thick. Break the eggs and add the yolks to
the mixture. Mix well, and add flavouring.
Beat up the whites stiffly, and mix lightly
and thoroughly with the other ingredients.
Turn the mixture into a greased tin or bowl
and steam gently from three-quarters to one
hour. Turn the pudding out, and pour wine
sauce round.
[ 108 ]
CABINET PUDDING.
2 sponge cakes.
3 ratafia biscuits.
2 eggs.
^ pint milk.
1 oz. sugar.
Vanilla essence.
Decoration. — Cherries and angelica.
To serve. — 1 gill jam sauce.✪ Cabinet Pudding
Cut the sponge cake in small dice, and
crumble the ratafias small. Beat the eggs
slightly with the sugar, add the milk heated
and the flavouring, and strain this over the
cake ; soak till quite cold. Grease a plain
mould, put a round of greased paper in
the foot, and decorate with pieces of cherry
and angelica. Pour the mixture into this,
and steam very steadily till firm, from three-
quarters to one hour. Turn out of the tin
and pour the jam sauce round.
Have an old plain tin dry and slightly
warmed. Put the loaf sugar and water in an
CARAMEL CUSTARD.
Caramel. — 3 oz. loaf sugar, | gill water
Custard.
3 whole eggs.
1 dessertspoonful sugar.
2 eggs and 2 yolks, or
^ pint milk.
Vanilla essence✪ Caramel Custard.
[ 107 ]
old pan, and let them boil without stirring till
a rich brown colour. Pour the caramel into
the tin and line it evenly; leave to become
firm and cool. Beat the eggs slightly with
the sugar, add the milk heated and the
vanilla, and strain into the prepared tin.
Steam steadily without boiling till firm, from
three-quarters to one hour. Turn out of tin
and serve.
CHOCOLATE PUDDING.
2 oz. chocolate.
^ gill milk.
3^ oz. cake-crumbs.
1^ oz. butter.
1^ oz. sugar.
2 eggs.
Vanilla.
^ gill cream✪ Chocolate Pudding.
Dissolve the chocolate in the milk, boil
well for a minute, allow to cool, and add the
cream. Cream the butter and sugar, beat in
the yolks and dissolved chocolate with the
cake-crumbs, and allow to soak for ten
minutes. Fold in the whites of the eggs
beaten stiffly and the flavouring ; pour into a
greased basin or china mould ; steam steadily
till firm, one to one and a half hour. Turn on
to a hot dish, and pour custard sauce round.
[ 108 ]
COCOANUT PUDDING.
1 oz. bread-crumbs.
1 oz. cake-crumbs.
2 oz. cocoanut.
1 oz. sugar.
1^ gill milk.
2 small eggs.
Vanilla essence.
1 oz. butter✪ Cocoanut Pudding.
Page 23 · 5 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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centre with the apple mixture, and place the
other large round of bread on the top. Twist
a greased paper over, place a saucer with a
weight in it on the top, and bake in a hot
oven for one hour. Turn on to a hot dish. If
any mixture remains after filling, heat it and
dish round the charlotte.
BROWN BREAD PUDDING.
4 oz. brown bread-crumbs.
oz. butter.
2 oz. castor sugar.
2 oz. glace cherries.
2 eggs.
1 giU milk.
Rind of half lemon.
Nutmeg, cinnamon, and
lemon juice,
igill cream.
Boil the milk and butter in a saucepan ; add
. the crumbs, sugar, and cherries, and cook till
thick. Break the eggs and add the yolks to
the mixture. Mix well, and add flavouring.
Beat up the whites stiffly, and mix lightly
and thoroughly with the other ingredients.
Turn the mixture into a greased tin or bowl
and steam gently from three-quarters to one
hour. Turn the pudding out, and pour wine
sauce round.
[ 108 ]
CABINET PUDDING.
2 sponge cakes.
3 ratafia biscuits.
2 eggs.
^ pint milk.
1 oz. sugar.
Vanilla essence.
Decoration. — Cherries and angelica.
To serve. — 1 gill jam sauce.
Cut the sponge cake in small dice, and
crumble the ratafias small. Beat the eggs
slightly with the sugar, add the milk heated
and the flavouring, and strain this over the
cake ; soak till quite cold. Grease a plain
mould, put a round of greased paper in
the foot, and decorate with pieces of cherry
and angelica. Pour the mixture into this,
and steam very steadily till firm, from three-
quarters to one hour. Turn out of the tin
and pour the jam sauce round.
Have an old plain tin dry and slightly
warmed. Put the loaf sugar and water in an
CARAMEL CUSTARD.
Caramel. — 3 oz. loaf sugar, | gill water
Custard.
3 whole eggs.
1 dessertspoonful sugar.
2 eggs and 2 yolks, or
^ pint milk.
Vanilla essence.
[ 107 ]
old pan, and let them boil without stirring till
a rich brown colour. Pour the caramel into
the tin and line it evenly; leave to become
firm and cool. Beat the eggs slightly with
the sugar, add the milk heated and the
vanilla, and strain into the prepared tin.
Steam steadily without boiling till firm, from
three-quarters to one hour. Turn out of tin
and serve.
CHOCOLATE PUDDING.
2 oz. chocolate.
^ gill milk.
3^ oz. cake-crumbs.
1^ oz. butter.
1^ oz. sugar.
2 eggs.
Vanilla.
^ gill cream.
Dissolve the chocolate in the milk, boil
well for a minute, allow to cool, and add the
cream. Cream the butter and sugar, beat in
the yolks and dissolved chocolate with the
cake-crumbs, and allow to soak for ten
minutes. Fold in the whites of the eggs
beaten stiffly and the flavouring ; pour into a
greased basin or china mould ; steam steadily
till firm, one to one and a half hour. Turn on
to a hot dish, and pour custard sauce round.
[ 108 ]
COCOANUT PUDDING.
1 oz. bread-crumbs.
1 oz. cake-crumbs.
2 oz. cocoanut.
1 oz. sugar.
1^ gill milk.
2 small eggs.
Vanilla essence.
1 oz. butter.