MAGGIE'S PUDDING

Ingredients

• 1 cup breadcrumbs
• 1 cup flour
• 2 eggs
• li cups of currants
• 1 cup of sugar
• 1 nutmeg
• 1 teaspoonful carbonate of soda
• 1 lemon
• 2 tablespoonfuls of butter
• 1 cup boiling milk or water

Method

1. 1

   Sift the flour and mix with the breadcrumbs, currants (which must be well cleaned and dried) and the sugar; add the eggs (previously well beaten), the grated lemon rind and grated nutmeg.

2. 2

   Mix the butter and carbonate of soda with the hot milk and add to the other ingredients, stirring quickly, then turn into a buttered basin or mould, tie down with a cloth and plunge into a saucepan of boiling water; boil for three hours.

3. 3

   Serve with sweet sauce or custard.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 93. The excerpt below is the record exactly as published.

1 cup of sugar li cupfuls of breadcrumbs Eind of 2 lemons (grated) Juice of 2 lemons Yolks of 3 eggs Cupful of milk. Mode. — Line the bottom and sides of a pie-dish with puff pastry ; beat up the yolks of the eggs with the milk and sugar ; add the rind (grated) and juice of two lemons ; mix with the breadcrumbs and pour into the pie-dish ; bake in a moderate oven. Beat the whites to a atiff froth and ornament the pie with it. 570— NUNS' FEITTERS. Puff paste Jam Boiling lard. Mode. — Roll out the paste and cut into rounds with a wineglass, put a spoonful of jam on half the rounds, lay the other half on top and pinch the edges of each closely together, then fry in boiling lard for ten minutes. Drain, sift some sugar over them and servo. 571— APPLE WHIP. 6 large apples 1 lemon 6 tablespoonfuls sugar 3 eggs. Mode. — Peel and slice the apples and stew them with the sugar and thin strips of lemon rind ; when cooked rub through a sieve and set aside to cool ; beat the whites of the eggs and add them to the cold apple pulp, beat till quite white and stiff ; add more sugar if required ; pile in a glass dish and serve. 572— DELMONIA PUDDING. 1 qt. milk IJ tablespoonfuls of sugar 3 tablespoonfuls of cornflour Essence Jam. Pastry^ Pies and Picddings. Mode. — Put the milk on the fire in a nice clean saucepan ; when it comes to the boil stir in the cornflour mixed with a little cold milk ; boil for a few minutes, then take off the fire and stir in the sugar, the beaten yolks of the eggs, and a few drops of any essence that may be preferred ; pour into a buttered pie-dish and bake for an hour ; spread the top with jam (apricot or any other acid jam being as suitable). Have the whites of the eggs beaten to a stiff froth, tlien sweeten and flavour with the same essence as used in the pudding ; pile this meringue on top and serve. 573— TIPSY PUDDING. 4 small sponge cakes 1 wineglassful of sherry 1 pt. of milk Jam 5 eggs Sugar Essence of vanilla. Mode.— Put the sponge cakes in a pie-dish, having previously cut them in half, and spread over them a layer of any nice jam ; pour the wine over them and let soak for an hour. Make a custard of three eggs and milk, sweeten to taste, add the essence and pour over the cakes ; bake in a very moderate oven till set, then beat the whites of two eggs to a stiff froth ; sweeten and flavour with vanilla, place roughly on the pudding to give it a rocky appearance, return the dish to the oven, slightly tip the meringue with brown ; serve hot or cold. 574_CASTLE PUDDINGS. Sponge cake Jam Cream or custard Clear wine sauce Sugar. Mode. — Upe small sponge cakes or slices of cakes cut in small thin pieces; spread each with any jam preferred. Rinse out some small moulds with cold water ; place the cake in the moulds, pour over some clear wine sauce made thick enough to set when cold ; put the moulds away on Pastry, Fies and Pitddings ice or in a cold place till set ; turn out, place a spoonful of jam on each ; serve with whipped or plain cream or custard. 575— LITTLE CASTLE PUDDINGS. 3 eggs 6 ozs. flour 6 ozs. butter 6 ozs. powdered sugar Nutmeg Lemon Wine sauce 1 teaspoonfulElliot's Queens- baking powder. Mode. — "Beat the butter and sugar to cream, sift the flour and baking powder ; beat the whites of the eggs and yolks separately, then together, and add to the butter and sugar ; sift in the flour gradually ; add to the whole a little grated lemon rind and nutmeg ; lightly butter six cup moulds ; pour in sufficient mixture to two-thirds fill the moulds, and bake from fifteen to thirty minutes ; turn out and serve with wine sauce or custard. 576— OEANGE SOUFFLE. 1 pt. milk 2 oranges Cornflour 3 eggs Sugar to taste. Mode. — Boil the milk and stir in sufficient cornflour (mixed with a little cold milk) to make it the consistency of thick cream ; add to this the grated rind of two oranges and juice of one, then the beaten yolks of the eggs ; sweeten to taste, and mix all thoroughly together ; have ready a buttered pie-dish ; beat the whites of the eggs to a stiff froth and add to the other ingredients ; turn into a pie-dish and place in the oven, bake for twenty or thirty minutes ; sprinkle with sugar and serve immediately. 577_GOLDEN PUDDING, i lb. flour i lb. breadcrumbs \ lb. marmalade i lb. suet \ lb. sugar 4 eggs J pt. of milk. Tastry, Pies and Puddings. Mode. — Mix tlie flour with, the breadcrumbs thor*- oughly ; shred the suet very finely, and mix well with the flour and breadcrumbs ; add to this the sugar, then the marmalade ; beat the eggs with the milk and mix well with the other ingredients. Fill a buttered basin or mould with the mixture, tie down with a pudding cloth and plunge into a saucepan of quickly boiling water ; boil for two and a half hours ; Serve with marmalade sauce. 578— ALMOND PUDDINGS. ^ pt. milk 6 ozs. breadcrumbs Essence of almonds 2 doz. almonds 1 oz. butter 2 eggs Sugar to taste. Mode. — Grate very fine dry breadcrumbs, or if stale sponge cake is available use that ; blanch and chop the almonds ; heat the milk and butter, and pour it over the bread or cake crumbs ; cover over the dish and let stand a few minutes ; then beat in the sugar, chopped almonds, two or three drops of essence of almonds, and lastly, the eggs well beaten ; beat all well together. Brush out some little cup moulds with dissolved butter, half fill with the mixture, and bake in a moderate oven for fifteen or twenty minutes ; turn on to a glass dish, sprinkle with white or pink sugar, and serve with custards fiavoured with almond or a little wine poured over each pudding. 579— MAGGIE^S PUDDING. 1 cup breadcrumbs 1 cup flour 2 eggs li cups of currants I cup of sugar 1 nutmeg 1 teaspoonful carbonate of 1 lemon soda 2 tablespoonfuls of butter 1 cup boiling milk or water

Cook this with the app: pantry check, scaling, and the assistant.