Put the cocoanut and milk into a saucepan,
bring to the boil, then simmer for about ten
minutes until the milk is absorbed. Cream
the butter and sugar, and add the cake and
bread-crumbs, the cocoanut, and the yolks of
the eggs. Mix well, and flavour with vanilla
essence. Beat up the whites stiffly, then mix
lightly with the other ingredients. Turn the
mixture into a greased bowl, cover with
greased paper, and steam gently for about an
hour. Turn the pudding on to a hot dish, and
pour round jam sauce.
[ 109 ]
FIG PUDDING.
4 oz. bread-crumbs.
2 oz. flour.
3 oz. sugar.
3 oz. suet.
6 oz. flgs.
2 oz. sultanas.
1 oz. almonds.
1 oz. mixed peel.
1 oz. cherries.
Grated rind of one lemon.
3 eggs.
^ gill cream.
Milk if necessary.✪ Fig Pudding
Chop the suet, figs, peel, cherries, and
almonds, and mix all the dry ingredients
together. Bind with the beaten eggs, cream,
and milk, and mix to a dropping consistency.
Steam in a greased mould for four hours.
Turn out, and serve with custard, mousseline,
or wine sauce.
N.B. — Dates or prunes may be substituted
for figs.
[ 110 ]
PLUM PUDDING.
1 lb. bread-crumbs.
2 oz. flour.
^ lb. suet.
^ lb. Valencias.
^ lb. sultanas.
1 lb. currants.
2 oz. mixed peeL
2 oz. citron peel.
2 oz. almonds.
^ lb. Demerara sugar.
1 good teaspoonful mixed
spices.
1 lemon.
4 eggs.
1 gill brandy.
1 „ rum (optional).
Milk if necessary.
Good pinch salt✪ Plum Pudding.
Chop the suet finely with the flour, stone
tlie Valencias, clean and pick the currants
and sultanas, and chop the peel and almonds
finely. Mix the bread-crumbs, suet, fruit,
sugar, spices, and salt together, and add the
lemon rind and juice. Beat the eggs and add
to the mixture with the brandy and rum. Add
milk if needed, and have the mixture of a
dropping consistency. Tie in floured cloths,
or greased basins, and boil steadily for eight to
twelve hours.
N.B. — These puddings may be made several
weeks before required, and should have two
hours’ boiling at least when needed. ^ lb.
stewed figs or apples may be added to the
above mixture if desired.
[ in ]
RASPBERRY PUDDING.
4 oz. butter.
4 oz. bread-crumbs.
4 eggs.
4 dessertspoonfuls raspberry
jam✪ Raspberry Pudding.
Grease a mould and dust with brown bread-
crumbs or ratafia crumbs. Melt the butter,
strain it, and stir in the crumbs. Beat in the
yolks and jam thoroughly. Fold in the
whites beaten stiffly and turn into the mould.
Steam gently for one and a half to two hours.
Turn out, and serve with any good sauce.
Put the loaf sugar in an old pan, and burn
it a dark brown colour ; add the milk, and let it
dissolve. Cut the bread in small dice, clean
the sultanas, chop the peel finely ; mix these
together with the castor sugar and lemon
rind. Beat the eggs ; add the caramelled milk.
VIENNOISE PUDDING.
B oz. bread.
3 oz. sultanas.
2 oz. mixed peel.
3 oz. castor sugar.
A little lemon rind.
1 oz. loaf sugar.
^ pint milk.
2 eggs.
^ gill cream,
i „ sherry.
[ 112 ]
cream, and sherry, strain these over the bread,
etc., and allow to soak at least half an hour.
Turn into a greased basin, and steam till
firm, from one to one and a half hour.
Turn out, and serve with custard, wine, or
German sauce.
VANILLA SOUFFLE
(1 oz. butter.
1 oz. flour.
1 gill milk.
1 oz. sugar.
Vanilla essence.
3 yolks.
4 whites✪ Vanilla Souffle.
Tie a double band of paper round the
outside of a souffle tin and place a round of
greased paper in the bottom. Grease aU
thoroughly.
Page 24 · 7 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
Put the cocoanut and milk into a saucepan, bring to the boil, then simmer for about ten minutes until the milk is absorbed. Cream the butter and sugar, and add the cake and bread-crumbs, the cocoanut, and the yolks of the eggs. Mix well, and flavour with vanilla essence. Beat up the whites stiffly, then mix lightly with the other ingredients. Turn the mixture into a greased bowl, cover with greased paper, and steam gently for about an hour. Turn the pudding on to a hot dish, and pour round jam sauce.
[ 109 ]
FIG PUDDING.
4 oz. bread-crumbs.
2 oz. flour.
3 oz. sugar.
3 oz. suet.
6 oz. figs.
2 oz. sultanas.
1 oz. almonds.
1 oz. mixed peel.
1 oz. cherries.
Grated rind of one lemon. 3 eggs.
^ gill cream.
Milk if necessary.
Chop the suet, figs, peel, cherries, and almonds, and mix all the dry ingredients together. Bind with the beaten eggs, cream, and milk, and mix to a dropping consistency. Steam in a greased mould for four hours. Turn out, and serve with custard, mousseline, or wine sauce.
N.B. — Dates or prunes may be substituted for figs.
[ 110 ]
PLUM PUDDING.
1 lb. bread-crumbs.
2 oz. flour.
^ lb. suet.
^ lb. Valencias.
^ lb. sultanas.
1 lb. currants.
2 oz. mixed peeL 2 oz. citron peel.
2 oz. almonds.
^ lb. Demerara sugar.
1 good teaspoonful mixed spices.
1 lemon.
4 eggs.
1 gill brandy.
1 „ rum (optional).
Milk if necessary.
Good pinch salt.
Chop the suet finely with the flour, stone the Valencias, clean and pick the currants and sultanas, and chop the peel and almonds finely. Mix the bread-crumbs, suet, fruit, sugar, spices, and salt together, and add the lemon rind and juice. Beat the eggs and add to the mixture with the brandy and rum. Add milk if needed, and have the mixture of a dropping consistency. Tie in floured cloths, or greased basins, and boil steadily for eight to twelve hours.
N.B. — These puddings may be made several weeks before required, and should have two hours’ boiling at least when needed. ^ lb. stewed figs or apples may be added to the above mixture if desired.
[ in ]
RASPBERRY PUDDING.
4 oz. butter.
4 oz. bread-crumbs. 4 eggs.
4 dessertspoonfuls raspberry jam.
Grease a mould and dust with brown breadcrumbs or ratafia crumbs. Melt the butter, strain it, and stir in the crumbs. Beat in the yolks and jam thoroughly. Fold in the whites beaten stiffly and turn into the mould. Steam gently for one and a half to two hours. Turn out, and serve with any good sauce.
Put the loaf sugar in an old pan, and burn it a dark brown colour ; add the milk, and let it dissolve. Cut the bread in small dice, clean the sultanas, chop the peel finely ; mix these together with the castor sugar and lemon rind. Beat the eggs ; add the caramelled milk.
VIENNOISE PUDDING.
6 oz. bread.
3 oz. sultanas.
2 oz. mixed peel.
3 oz. castor sugar. A little lemon rind.
1 oz. loaf sugar.
^ pint milk. 2 eggs.
^ gill cream, i „ sherry.
[ 112 ]
cream, and sherry, strain these over the bread, etc., and allow to soak at least half an hour. Turn into a greased basin, and steam till firm, from one to one and a half hour. Turn out, and serve with custard, wine, or German sauce.
VANILLA SOUFFLE
(1 oz. butter.
1 oz. flour.
1 gill milk.
1 oz. sugar.
Vanilla essence.
3 yolks.
4 whites.
Tie a double band of paper round the outside of a souffle tin and place a round of greased paper in the bottom. Grease aU thoroughly.
Records on this page
Fig PuddingPlum PuddingPlum PuddingRaspberry PuddingViennoise PuddingVanilla SouffleFruit Tartlets