Artizan recipes

Mix a dessertspoonful of milk and arrowroot into a paste ; put the sugar into a saucepan with the rest of the milk, and let it come to the boil, then pour it on to the arrowroot paste, stirring all the time. Beat the yolks of the eggs, and add to the above mixture ; whip the whites of the eggs to a stiff froth, and stir in lightly ; pour it into a buttered dish, and bake for ten minutes. Baroness Pudding. Ingredients. Three-quarters of a pound of Suet. Three-quarters of a pound of Flour. Three-quarters of a pound of Stoned Raisins. Half a pint of Milk. One Egg, Quarter of a teaspoonful of Salt. Chop the suet finely, stone the raisins, cut them in half, and mix them with the flour, salt, and suet ; add the egg and the milk. Stir well ; tie in a cloth and boil four hours and a half. Serve with castor sugar sifted over the top. F Batter Pudding. Ingredients. Half’ a pound of Flour. Salt. Two Eggs. One pint of Milk. Put the flour into a basin and mix the salt with it, break the eggs into it and beat them well together, add by degrees the milk, stirring all the time until the batter is mixed. Grease a pudding basin and pour the batter in. Wet a pudding cloth, flour it and place it over the pudding, tying it securely round the edge, tie the four corners over the top and put it into a saucepan of boiling water; let it boil for one hour. When done turn the pudding out on to a hot dish. Bread and Butter Pudding. Ingredients. Six thin slices of Bread and Butter. Half an ounce of clarified Dripping. One ounce of Currants. Nutmeg, and one tablespoonful of moist Sugar. Two Eggs. One pint of Milk. Grease a pie-dish with the dripping, and lay the slices of bread and butter into it, with the currants in between each slice. Beat the eggs, add to them the sugar and milk, and stir them well together. Pour this custard over the bread and butter, and grate son e nutmeg over the top. Bake it in a moderate oven for about half an hour. Baked Bread Pudding. Ingredients. One pound of scraps of Bread. Quarter of a pound of Suet. Two ounces of Flour. Two ounces of candied Peel. Half a pound of Fruit. One Egg. One gill of Milk. 6 7 Soak the bread in cold water, then squeeze very dry. Put the bread into a basin and beat out the lumps. Chop the suet finely, clean the fruit, slice the peel, and beat the egg. Mix all the dry ingredients together, then add egg and milk. Turn into a greased tin, and bake for one hour. Boiled Bread Pudding. Ingredients. One pound of Bread. Three ounces of Suet. Three ounces of Sugar. Quarter of a pound of Raisins or Sultanas. Three ounces of Flour or one Egg. Season with Lemon, Vanilla, or Nutmeg. Soak the bread in cold water, then squeeze it quite dry. Put it into a basm, and beat out all the lumps, chop the suet, clean the fruit, and mix all the dry ingredients together ; beat up the egg (if you use one), and stir it well into the basin with the other ingredients. Put this mixture into a mould, and steam for three or four hours. Fig Pudding. Ingredients. Half a pound of dried Figs. Quarter of a pound of moist Sugar. Six ounces of Suet. Quarter of a pound of Bread-crumbs. Quarter of a pound of Flour. Two Eggs. Salt. Half a pint of Milk. Nutmeg.