Cassell's dictionary of cookery

Prince Consort's Pudding. — Rub three or four large lumps of sugar upon the rind of a small lemon until all the yellow part is taken off, then crush them to powder with a little additional sugar to make up the weight to two ounces. Grate finely six ounces of stale sponge cake, pour over it half a pint of boiling milk or cream, and add the flavoured sugar and a pinch of salt. Let the crumbs soak until the milk is cold, then beat the mixture with a fork, and stir into it the yolks of four eggs and the white of one well whisked. Butter a mould thickly, and flour it, ornament the inside with dried fruit, pour in the mixture, and tie it over with oiled paper. Put it on a plate turned upside down in a saucepan, and let there be two or three inches of boiling water round it ; the water must not come so high as to flow into the pudding.. When it is done enough, turn it out, and send jam and a good custard to table -^vith it, or a sauce prepared as follows: — Pour a quarter of a pint of boiling milk over a tea-spoonful of arrowroot which has been mixed to a smooth paste with a little boiHng milk. Sweeten it, and stir it over the fire for two or three minutes. Pour it out, and mix with it a quarter of a pound of any kind of fruit jelly, either red-currant, raspberry, or cherry. The jelly should have been previously dissolved till it is in a liquid state . The sauce may either be poured round the pudding or served in a tureen. Time to steam the pudding, about three-quarters of an hour. Probable cost, Is. 2d., if made with milk, and exclusive of the sauce. Sufficient for three or four persons. Prince Consort's Pudding (another way). — Crumble six ounces of stale sponge cake. Pour over them milk flavoured with almonds prepared as follows :— Blanch two ounces of sweet almonds and four bitter ones. Simmer them softly for half an hour in a quarter of a pint of milk, then pound them to a paste, and mix them again with the milk. Add to the mixture a pinch of salt, two ounces of powdered sugar, the yolks of four and the white of one egg, three table-spoonfuls of thick cream, and two of brandy. Mix these ingredients thoroughly, then pour the pudding into a buttered mould, steam, and serve according to the directions given in the previous recipe. Time to steam, about three-quarters of an hour. Probable cost, Is. 6d. Sufficient for three or four persons. Prince Frederick's Pudding.— Rub two or three lumps of sugar upon the rind of a fresh lemon until all the yellow part is taken off. Crush it to powder with additional sugar to make up the weight to four ounces. Beat separately the yolks and whites of six eggs, and, when they are thoroughly whisked, put them together, and add the flavoured sugar and the strained juice of the lemon. Butter a tin mould, and half fill it with the mixture. Bake in a quick oven. Serve immediately before the pudding has time to fall. A sauce prepared as follows may be sent to table with it : — Whisk two eggs thoroughly, and mix with them gradually a glassful of sherry or madeira. Add a little sugar which has been rubbed ujjon lemon-rind and powdered. Pour the mixture into a saucepan, and stir it briskly over the fire until it is well frothed and very hot ; it must not boil. Pour it round the pudding, and serve. Time to bake the pudding, ten to fifteen minutes.