Let it cool. Add 1 unit ground almonds, and mix in 4 units eggs
whisked (2 of white of egg may he added if handy). Put into a
buttered bordered mould and steam one hour. Excellent with a
compote of any fruit in the middle. This is the foundation of all
steamed farinaceous puddings.
18. Uncle Tom. — Fifteen units flour. Mix into it J unit of car-
bonate of soda and 10 units chopped suet. Make into a stiff rocky
paste with about 2^ units milk and 2J units golden syrup✪ Uncle Tom. Steam in
a tightly-covered mould for two hours. Leave plenty of room for it
to rise. By adding a little sugar, raisins, peel, &c., an admirable
children’s plum pudding can be made.
19. Valetta Pudding. — Twenty units milk boiled with 2 units
chopped suet. Pour on to 3 units bread-crumbs, 2 units ground
rice, 2 of sugar, and the chopped peel of four oranges. Beat in 8
units eggs✪ Valetta Pudding. Steam in a mould for three hours. Serve with a com-
pote made of the oranges.
13akkd Puddings.
Most baked puddings, if to be turned out, are the better
for having a very well-buttered mould thickly covered with
bread-crumbs. Those in a pie-dish should have the rim
decorated with pastry.
1. Almond Pudding. — Four units pounded almonds, 2j of
sherry, 2 of sugar, 10 of cream, 10 of milk, 10 units eggs, 2 of butter,
1 of cake or bread-crumbs✪ Almond Pudding. Use the sherry to pound the almonds,
mix \vith the butter melted. Stir in the other ingredients, and bake
in a liTied pie-dish. Cocoanuts may be used instead of almonds.
2. Apricot Pudding.— Take 2 units of dried apricots (Jcoumani),
soak, and boil with sugar to a preserve. Roll in pounded sugar and
set to dry. Take 4 units butter, 4 of sugar, 4 of eggs, and beat for
quai-ter of an hour till quite frothy. Add 4 units flour, a little
lemon peel and cinnamon, the apricots shredded, and J unit of
bakiug-])owder✪ Apricot Pudding last of all. Bake in a mould with a pipe in the
middle, and well covered witli browned crumbs. Turn out, fill the
centre with a puree of apricots, and sprinkle with chopped pistachios
and almonds.
3. Baba.— It is impossible without the baker’s aid or the posses-
sion of yeast to make a really good Baba, but the following recipe is
a fair imitation : Sixteen units of patent flour (see Bread and Cakes)
10 of butter, 2 of sugar, and 3 of raisins, 2 units of currants 1 of
Citron peel, a little saffron and salt, 2^ wineglass of brandy, 2^ of
304 The Complete Indian
rum, 16 units eggs✪ Baba. Beat the hutter, sugar, and yolks till they are
white, dredge the flour, then add the hrandy, fruit, whites, &c., as
quickly as possible, and bake in a buttered and papered mould.
The oven must be brisk. Turn out, and if necessary cut even.
Remove a circular piece from the top, or rather the bottom, which
should be uppermost, pour in a wineglass of rum, and serve with
whipped cream round. If made with yeast, use plain flour, and set
the sponge first, as usual. Or get an unbaked loaf from your baker,
and mix in the other ingredients.
4. Bakewell. — Eight units of bi’ead-crumbs, 2 of milk, 10 of eggs,
4 of butter, 2 of sugar, 2 of pounded almonds✪ Bakewell. Line a pie-dish with
puff paste, and put a layer of any kind of jam in it. Boil the milk,
pour on the bread-crumbs, mix in the butter, sugar, almonds, and
the yolks of the eggs. Bake ; when nearly done, pile the beaten
whites over, sprinkle with sugar and salamander, or put back into
the oven, leaving the door open.
Page 210 · 6 recipe records on this page
Presented as published in 1898. 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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Let it cool. Add 1 unit ground almonds, and mix in 4 units eggs
whisked (2 of white of egg may he added if handy). Put into a
buttered bordered mould and steam one hour. Excellent with a
compote of any fruit in the middle. This is the foundation of all
steamed farinaceous puddings.
18. Uncle Tom. — Fifteen units flour. Mix into it J unit of car-
bonate of soda and 10 units chopped suet. Make into a stiff rocky
paste with about 2^ units milk and 2J units golden syrup. Steam in
a tightly-covered mould for two hours. Leave plenty of room for it
to rise. By adding a little sugar, raisins, peel, &c., an admirable
children’s plum pudding can be made.
19. Valetta Pudding. — Twenty units milk boiled with 2 units
chopped suet. Pour on to 3 units bread-crumbs, 2 units ground
rice, 2 of sugar, and the chopped peel of four oranges. Beat in 8
units eggs. Steam in a mould for three hours. Serve with a com-
pote made of the oranges.
13akkd Puddings.
Most baked puddings, if to be turned out, are the better
for having a very well-buttered mould thickly covered with
bread-crumbs. Those in a pie-dish should have the rim
decorated with pastry.
1. Almond Pudding. — Four units pounded almonds, 2j of
sherry, 2 of sugar, 10 of cream, 10 of milk, 10 units eggs, 2 of butter,
1 of cake or bread-crumbs. Use the sherry to pound the almonds,
mix \vith the butter melted. Stir in the other ingredients, and bake
in a liTied pie-dish. Cocoanuts may be used instead of almonds.
2. Apricot Pudding.— Take 2 units of dried apricots (Jcoumani),
soak, and boil with sugar to a preserve. Roll in pounded sugar and
set to dry. Take 4 units butter, 4 of sugar, 4 of eggs, and beat for
quai-ter of an hour till quite frothy. Add 4 units flour, a little
lemon peel and cinnamon, the apricots shredded, and J unit of
bakiug-])owder last of all. Bake in a mould with a pipe in the
middle, and well covered witli browned crumbs. Turn out, fill the
centre with a puree of apricots, and sprinkle with chopped pistachios
and almonds.
3. Baba.— It is impossible without the baker’s aid or the posses-
sion of yeast to make a really good Baba, but the following recipe is
a fair imitation : Sixteen units of patent flour (see Bread and Cakes)
10 of butter, 2 of sugar, and 3 of raisins, 2 units of currants 1 of
Citron peel, a little saffron and salt, 2^ wineglass of brandy, 2^ of
304 The Complete Indian
rum, 16 units eggs. Beat the hutter, sugar, and yolks till they are
white, dredge the flour, then add the hrandy, fruit, whites, &c., as
quickly as possible, and bake in a buttered and papered mould.
The oven must be brisk. Turn out, and if necessary cut even.
Remove a circular piece from the top, or rather the bottom, which
should be uppermost, pour in a wineglass of rum, and serve with
whipped cream round. If made with yeast, use plain flour, and set
the sponge first, as usual. Or get an unbaked loaf from your baker,
and mix in the other ingredients.
4. Bakewell. — Eight units of bi’ead-crumbs, 2 of milk, 10 of eggs,
4 of butter, 2 of sugar, 2 of pounded almonds. Line a pie-dish with
puff paste, and put a layer of any kind of jam in it. Boil the milk,
pour on the bread-crumbs, mix in the butter, sugar, almonds, and
the yolks of the eggs. Bake ; when nearly done, pile the beaten
whites over, sprinkle with sugar and salamander, or put back into
the oven, leaving the door open.