Artizan recipes

Rice Pudding. Ingredients. One and a half ounce of Rice. One pint of Milk. One tablespoonful of moist Sugar. Grated Nutmeg. Grease a pie-dish, wash the rice, and put it into the dish with the moist sugar over it ; pour three-quarters of a pint of milk on to it, grate some nutmeg over the top, and bake in a moderate oven two hours. Add the remaining quarter of a pint of milk by degrees as the rice swells. Roly Poly Pudding. Ingredients. Half a pot of Jam. Half a pound of Flour. Five ounces of Beef Suet. Salt. Take the suet and chop it very finely; put the flour into a basin, and add to it chopped suet and a teaspoonful of salt ; rub the suet into the flour well with the hands, and then add by degrees enough water to make it into a stiff paste ; turn it out on to a floured board and roll it out very thin ; take the jam, and spread it well all over the paste, and then roll the paste up. Take a clean cloth and wring it out in warm water, sprinkle a little flour over it and place the rolled paste in the middle, roll it round and tie up the ends securely with string. Put the pudding into a saucepan of boiling water to boil for two hours; when done, turn the pudding out of the cloth on to a hot dish. Semolina Pudding. Ingredients. Half pint of Milk. One tablespoonful of Semolina. One Egg. One dessertspoonful of moist Sugar. Fat and Nutmeg. Put the milk on the fire to boil, when it boils sprinkle in the semolina and cook it well in the milk. Beat the egg with the sugar in a basin, and when the semolina is sufficiently cool, stir it into the saucepan. Grease a pie-dish and pour in the mixture, grate a quarter of a teaspoonful of nutmeg over the pudding and bake it for a quarter of an hour. Snowdon Pudding. Ingredients. Quarter of a pound of Raisins. Three ounces of Suet. Quarter of a pound of Bread-crumbs. Three-quarters of an ounce of Ground Rice. Three ounces of Marmalade. One Lemon (grated rind). Two Eggs. Half a gill of Milk. Pinch of Salt. Three ounces of castor Sugar. Ornament a greased pudding-basin with the raisins, stoned, cut in halves, but not divided, pressing the cut side on the basin. Put the suet finely-chopped, crumbs, rice, sugar, lemon, and salt into a basin, and thoroughly mix, then beat in the marmalade, eggs, and milk ; pour the mixture into the ornamented basin, cover with a greased paper, and steam one hour. Spotted Dick. Ingredients. Half a pound of Suet. One pound of Flour. Quarter of a pound of Currants, Raisins, or Sultanas. One teaspoonful of Baking-powder. Put a saucepan of water on to boil. Chop the suet up finely and mix the flour and baking-powder, then add enough water to mix it to a stiff paste. Roll out about half an inch thick, and spread the fruit over the paste ; roll it up and wet the edges. Dip a pudding cloth in boiling water, wring it out and flour it, turn the paste on to the cloth, and tie it up tightly, allowing room for the pudding to swell. Put it in a saucepan of boiling water and boil it for one hour and a half. Suet Pudding. Ingredients. Half a pound of Suet. One pound of Flour. One teaspoonful of Baking-powder.