Prune Pudding, 2

Ingredients

• 1| oz. sweet almonds
• £ pt. milk
• 2 table-sps. port or claret
• A few drops of carmine
• £ pt. water
• 2 oz. sugar
• 3 eggs

Method

1. 1

   Wash the prunes, and allow them to soak for one hour in the half pint of water.

2. 2

   Then turn them into a saucepan with the water, and add the sugar.

3. 3

   Simmer until quite soft, then strain (reserving the liquor), and remove the stones from the prunes.

4. 4

   Grease a plain mould very carefully, and coat the sides with macaroon or ratafia crumbs.

5. 5

   Arrange a layer of the cooked prunes at the bottom of the mould, sprinkle with some of the almonds blanched and chopped, and then put in a layer of crumbs, then more prunes, &c.; and repeat this until all the crumbs and prunes are used.

6. 6

   Beat up the eggs, add the milk, and strain this custard into the mould.

7. 7

   Cover with greased paper, and steam very slowly until firm to the touch.

8. 8

   Reheat the liquid from the prunes, reducing it a little if necessary, and add to it the wine and a few drops of carmine.

9. 9

   Turn the pudding carefully out, and pour this sauce round.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 649. The excerpt below is the record exactly as published.

pt. water. 3 eggs. £ lb. ratafia or maca- roon crumbs. 1783. Prune Pudding, 2 1| oz. sweet almonds. £ pt. milk. 2 table-sps. port or claret. A few drops of carmine. Wash the prunes, and allow them to soak for one hour in the’ half pint of water. Then turn them into a saucepan with the water, and add the sugar. Simmer until quite soft, then strain (re- serving the liquor), and remove the stones from the prunes. Grease a plain mould very carefully, and coat the sides with macaroon or ratafia crumbs. Arrange a layer of the cooked prunes at the bottom of the mould, sprinkle with some of the almonds blanched and chopped, and then put in a layer of crumbs, then more prunes, &c. ; and repeat this until all the crumbs and prunes are used. Beat up the eggs, add the milk, and strain this custard into the mould. (The mould should not be more than three-quarters full.) Cover with greased paper, and steam very slowly until firm to the touch. Reheat the liquid from the prunes, reduc- ing it a little if necessary, and add to it the wine and a few drops of carmine. Turn the pudding carefully out, and pour this sauce round. Time to steam, | to 1 hour. Sufficient for 4 or 5 persons. Probable cost, Is. 1784. Plum Duff 1 lb. flour. | lb. suet. | tea-sp. baking powder. A pinch of salt. Put the flour into a basin, add the suet finely chopped, the raisins cleaned, stoned, and roughly chopped, and the other dry ingredients. Mix together and make a well in the centre. Add enough milk or water to form a dough, and knead lightly with the hands. Turn out on a floured board, form into a roll, and tie up in a scalded and floured pudding cloth like a roly-poly. Plunge into a saucepan of boiling water with a plate at the bottom, and boil quickly the required time. When ready, turn out on a very hot dish and serve with a sweet sauce or brown sugar. Time to boil, 3 hours. Sufficient for 5 or 6 persons. Probable cost, 6d. 1785. Raspberry Pudding 2 eggs — their weight in butter, flour, and castor sugar. J tea-sp. baking powder. mine. Make the mixture according to directions given for Canary Pudding (Recipe 1748). When well 4 to 6 oz. Valencia raisins. A little milk or water. 2 table-sps. raspberry jam. A few drops of car- PUDDINGS AND HOT SWEETS 405 n beaten and light, add the jam and a few drops of carmine. Pour the mixture into a well-greased mould, cover with greased paper and steam steadily the required time. When ready, turn out and serve with custard sauce, or jam sauce made with raspberry jam. Note. — If preferred, the mixture may be cooked in small moulds, from 20 to 30 minutes will then be sufficient for the steaming. Or, the pudding may be baked instead of steamed, the mould in this case being greased, and coated with browned bread or biscuit crumbs before pouring in the mixture. Time to steam, about 2 hours. Sufficient for 4 or 5 persons. Probable cost, 8 d. 1786. Red Cap Puddings Make in the same way as Black Cap Puddings (Recipe 1742), using small pieces of glace cherries instead of the currants. 1787. Pudding a la Reine (Creme a la Reine) 1 pt. milk. Vanilla. £ lb. biscuit or cake crumbs. 2 eggs. £ tin apricots. Glace cherries. 1 tab.-sp. kirsch or rum. Heat the milk, flavouring it with a small piece of vanilla, or a few drops of essence. Add £ lb. of any scraps of white cake or sponge biscuits, and let them soak in the milk until quite soft. Then rub the mixture through a hair sieve. Cream the eggs and sugar together in a basin and add the puree to them, mixing well. Grease a plain round tin, line the bottom with a round of paper, grease this as well, sprinkle with sugar, and then pour in the mixture. Place the pudding in a larger tin with warm water round it, bring it almost to the Pudding a la Pveine boil over the fire, then place it in the oven and allowit to cook until firm to the touch. When ready, turn out carefully on the centre of a flat dish. Heat the apricots in their own syrup and place them in a circle round the pudding with the hollow side uppermost, place also one half on the top of the pudding and put a cherry in the centre of each. Keep the pudding warm whilst preparing the sauce. Use about 1 tea-cupful of the apricot syrup, add to it a little kirsch or rum and 1 table-spoonful of pulp or puree from the fruit. Boil all together and strain over and round the pudding. The sauce should not be too thick. Note. — Apples, peaches, or pears may be used instead of apricots, cutting them in pieces accord- ing to their size. Time to steam, £ to | hour. Sufficient for 7 or 8 persons. Probable cost, Is. 2d. 1788. Rice and Raisin Pudding £ lb. rice. 2 or 3 oz. sultanas. Wash the rice and clean and pick the sultanas. Tie them together in a scalded pudding cloth, leaving room for the rice to swell. Plunge into a saucepan of fast boiling water, slightly salted, and boil quickly, keeping the pudding well covered with water. When ready, turn out and serve on a very hot dish. Serve jam or syrup sauce separately. Time to boil, 1 hour. Sufficient for 3 or 4 persons. Probable cost, 4 d. 1789. Casserole of Rice with Stewed Fruit £ lb. Carolina rice. 1 gill of water. 1 pt. milk. 2 eggs. Rind of £ lemon. 2 oz. sugar

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