Butter thickly a mould of the same size as for the preceding
pudding, and ornament it tastefully with dried cherries, or with the
finest muscatel raisins opened and stoned; lay lightly into it a
quarter-pound of sponge biscuit cut in slices, and intermixed with an
equal weight of ratifias ; sweeten with three ounces of sugar in
lumps, and flavour highly with vanilla, or with the thin rind of halt
a fine lemon, and six sound bitter almonds bruised (should these be
preferred), three-quarters of a pint, or rather more, of thin cream,
or of cream and new milk mixed ; strain and pour this hot to the
well-beaten yolks of six eggs and the whites of two, and when the
mixture is nearly cold, throw in gradually a wineglassful of good
brandy✪ Very Fine Cabinet Pudding ; pour it gently, and by degrees, into the mould, and steam
cr boil the pudding very softly for an hour. Serve it with well
made wine sauce. Never omit a buttered paper over any sort ot
custard-mixture ; and remember that quick boiling will destroy the
good appearance of this kind of pudding. The liquid should be
quite cold before it is added to the cakes, or the butter on the mould
would melt off, and the decorations with it ; preserved ginger, and
candied citron in slices, may be used to vary these, and the syrup of
the former may be added to give flavour to the other ingredients.
Dried cherries, 3 to 4 oz. ; sponge-biscuits, i lb. ; ratifias, 4 oz. ;
thin cream, or cream and milk, f pint.; sugar, 3 oz. ; vanilla, £ pod
(or thin rind of t lemon and 6 bitter almonds bruised) ; yolks of 6
eggs, whites of 2 ; brandy, 1 wineglassful (preserved ginger and
candied citron at choice) : steamed, or gently boiled, 1 hour.
SNOWDON PUDDING.
(Genuine Receipt.')
Ornament a well buttered mould or basin with some fine raisins
split open and stoned, but not divided, pressing the cut side on the
butter to make them adhere; next, mix half a pound of very finely
minced beef-kidney suet, with half a pound of bread crumbs, and an
ounce and a half of rice-flour, a pinch of salt, and six ounces of
lemon marmalade, or of orange when the lemon cannot be procured ;
add six ounces of pale brown sugar, six thoroughly whisked eggs,
and the grated rinds of two lemons✪ Snowdon Pudding. Beat the whole until all the
ingredients are perfectly mixed, pour it gently into the mould, cover
it with a buttered paper and a floured cloth, and boil it for one hour
and a half. It will turn out remarkably well if carefu1' ^nared.
Half the quantity given above will fill a mould or ba- will
contain rather more than a pint, and will be sufficient^ nbo. . xn ten
minutes less than an hour. To many tastes a, slight diminution in
the proportion of suet would be an improvement to the pudding;
CHAP. XX.]
BOILED PUDDINGS.
415
and the substitution of pounded sugar for the brown, might likewise
he considered so. Both the suet and eggs used for it, should be as
fresh as possible.
This pudding is constantly served to travellers at the hotel at the
foot of the mountain from which it derives its name. It is probably
well known to many of our readers in consequence. Wine sauce,
arrowroot, German sauce, or any other of the sweet pudding sauces
to be found in the preceding pages of this chapter, may be poured
over, or sent to table with it.
VERY GOOD RAISIN PUDDINGS. ✪ Very Good Raisin Puddings
Page 369 · 3 recipe records on this page
Presented as published in 1884. 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
Butter thickly a mould of the same size as for the preceding pudding, and ornament it tastefully with dried cherries, or with the finest muscatel raisins opened and stoned; lay lightly into it a quarter-pound of sponge biscuit cut in slices, and intermixed with an equal weight of ratifias ; sweeten with three ounces of sugar in lumps, and flavour highly with vanilla, or with the thin rind of halt a fine lemon, and six sound bitter almonds bruised (should these be preferred), three-quarters of a pint, or rather more, of thin cream, or of cream and new milk mixed ; strain and pour this hot to the well-beaten yolks of six eggs and the whites of two, and when the mixture is nearly cold, throw in gradually a wineglassful of good brandy ; pour it gently, and by degrees, into the mould, and steam cr boil the pudding very softly for an hour. Serve it with well made wine sauce. Never omit a buttered paper over any sort ot custard-mixture ; and remember that quick boiling will destroy the good appearance of this kind of pudding. The liquid should be quite cold before it is added to the cakes, or the butter on the mould would melt off, and the decorations with it ; preserved ginger, and candied citron in slices, may be used to vary these, and the syrup of the former may be added to give flavour to the other ingredients.
Dried cherries, 3 to 4 oz. ; sponge-biscuits, i lb. ; ratifias, 4 oz. ; thin cream, or cream and milk, 3/4 pint.; sugar, 3 oz. ; vanilla, 1/2 pod (or thin rind of 1/2 lemon and 6 bitter almonds bruised) ; yolks of 6 eggs, whites of 2 ; brandy, 1 wineglassful (preserved ginger and candied citron at choice) : steamed, or gently boiled, 1 hour.
SNOWDON PUDDING.
(Genuine Receipt.')
Ornament a well buttered mould or basin with some fine raisins split open and stoned, but not divided, pressing the cut side on the butter to make them adhere; next, mix half a pound of very finely minced beef-kidney suet, with half a pound of bread crumbs, and an ounce and a half of rice-flour, a pinch of salt, and six ounces of lemon marmalade, or of orange when the lemon cannot be procured ; add six ounces of pale brown sugar, six thoroughly whisked eggs, and the grated rinds of two lemons. Beat the whole until all the ingredients are perfectly mixed, pour it gently into the mould, cover it with a buttered paper and a floured cloth, and boil it for one hour and a half. It will turn out remarkably well if carefully prepared.
Half the quantity given above will fill a mould or basin, will
contain rather more than a pint, and will be sufficient^ nbo. . xn ten minutes less than an hour. To many tastes a, slight diminution in the proportion of suet would be an improvement to the pudding;
and the substitution of pounded sugar for the brown, might likewise he considered so. Both the suet and eggs used for it, should be as fresh as possible.
This pudding is constantly served to travellers at the hotel at the foot of the mountain from which it derives its name. It is probably well known to many of our readers in consequence. Wine sauce, arrowroot, German sauce, or any other of the sweet pudding sauces to be found in the preceding pages of this chapter, may be poured over, or sent to table with it.
VERY GOOD RAISIN PUDDINGS.
Records on this page
Very Fine Cabinet PuddingSnowdon PuddingVery Good Raisin Puddings