Cookery for every household

The pudding will have a glaze of caramel over the top, and some will run round the sides and serve as a sauce. Time to steam, 1 hour. Sufficient for 3 or 4 persons. Probable cost, 7 d. 1750. Chocolate Caramel Custard (Creme RenversGe au Chocolat) Make in the same way as Caramel Custard (see above), adding 2 oz. of melted chocolate to the milk. 1751. Coffee Caramel Custard (Cr£me Renvers6e au Moka) Make in the same way as Caramel Custard, flavouring the milk with essence of coffee, or using some black coffee along with the milk to make the custard. 1752. Caramel Rice Pudding 2 oz. Carolina rice. 1 pt. milk. 1 oz. butter. 2 eggs. Flavouring. Sugar to taste. Caramel. 2 to 3 oz. loaf sugar. 2 table-sps. water. A squeeze of lemon juice. Wash the rice in several waters. Put it into a double saucepan with the milk and butter, and cook it until all the milk is absorbed and the rice itself is quite soft. Beat the eggs and add them to the rice with sugar and flavouring to taste. Make the caramel and line a plain pint mould with it as in Recipe 1749. When cold and set, pour in the rice mixture, cover with greased paper and steam slowly until the eggs are set and the pudding feels firm to the touch. Turn out carefully, allowing the caramel to run round the pudding as a sauce. Note. — This pudding is also very good served cold. Time, 1£ to 2 hours in all. Sufficient for 3 or 4 persons. Probable cost, 8d. or 1d. 1753. Caramel Semolina Pudding 2 oz. semolina. Caramel. 1 pt. milk. 2 eggs. Same as above. Sugar and flavouring to taste. Rinse out a small saucepan with cold water, and put into it the semolina and the milk. Stir these over the fire until boiling, then simmer from 10 to 15 minutes until the semolina is quite cooked and the mixture thick. A little butter may be added if liked. Remove the saucepan from the fire, and add the sugar, flavouring to taste, and the two eggs well beaten. Mix well. Make the caramel as in Recipe 1749, and run it over the sides of a 1| pint mould or basin. When cool, fill up with the semolina mixture, cover with greased paper, and steam slowly until firm to the touch. Stand a few minutes before turning out, and serve either hot or cold. Note. — This pudding may be varied by adding a little cocoanut, preserved ginger, or other fruit to the semolina when it is cooked. The pudding may be baked instead of steamed. Time, about 1 hour in all. Sufficient for 3 or 4 persons. Probable cost, 6d. or 7d. 1754. Carrot Pudding | lb. bread-crumbs. 6 oz. suet. \ lb. stoned raisins. I lb. currants. | lb. carrots. 3 oz. sugar. 3 eggs. Grated nutmeg. A little milk. First boil the carrots until tender, then drain them and mash them to a pulp. Add to them all the dry ingredients carefully prepared, then moisten with the eggs well beaten and a little milk. Pour the mixture into a well-greased mould or basin and boil for 3 hours. Or, if preferred, the mixture may be baked, when it will only require about 14 hours. A custard, ginger, or any suitable sauce may be served separately. Note. — This makes a very nice light pudding, and if a glassful of sherry is added to the mixture, it will make a good substitute for Xmas plum pudding. It will keep for a month at least after boiling. Probable cost. Is. 1755. Castle or Cup Puddings