Prepare and mix all the dry ingredients (except the carbonate of soda) as in last recipe. Make a well in the centre, put in the marmalade and the eggs well beaten, and stir some, of the dry mixture gradually into them. Then heat the stout in a small saucepan, add the soda to it, and while still frothy pour it into the centre of the other in- gredients. Mix all together and beat for a few minutes. Pack into greased moulds and finish as above. From seven to eight hours’ boiling must be allowed for a pudding of medium size. PART III BAKED PUDDINGS INTRODUCTORY Before beginning to mix the pudding, pay atten- tion to the oven and see that it will be at the right degree of heat when required. All puddings of the nature of a custard require a very moderately heated oven, and should be placed in a baking tin with a little water round them to prevent the eggs curdling. Puddings containing suet, or other ingredients requiring thorough cooking, should also be put in a good moderate oven. PUDDINGS AND HOT SWEETS 409 Light puddings such as batter and those with beaten whites of eggs will require a hotter oven to make them rise. Puddings with pastry will also require a hot oven to begin with, until the crust is set and be- ginning to brown. A pudding that has to be baked should always be made a little moister than one for boiling or steaming, as the heat of the oven will tend to dry it up. If the baking is done in a pie dish, see that the rim of the dish is clean and free from grease before putting it in the oven ; otherwise it will have a burnt and unsightly-looking appearance If the pie dish is an old one the rim may be covered with pastry before putting in the pudding mixturo (see below), this will make a more decorative- iooking pudding. On removing a baked pudding from the oven, wipe the dish carefully before sending it to table, then place it on another dish with a doily or dish paper under it. A pie-dish collar or paper frill may also be put round it if wished, and most baked puddings are improved by having a little sugar sprinkled over them. To Line and Decorate a Pie Dish with Pastry Many a simple pudding can be made into quite a dainty-looking sweet, if the pie dish in which it is to be baked is first lined with pastry. First wet the pie dish with cold water and leave it wet, as this will prevent the pastry from sticking too firmly to it. Then roll out some scraps of pastry very thinly. The pastry used should not be too rich, and if a piece of puff or flaky crust has to be taken, a little dry flour should be worked into it before it is rolled out. Cut a band of this pastry, 3 or 4 inches in depth, and lay it round the sides of the dish and over the rim. It ought to be brought slightly over the outer edge of the dish to prevent its shrinking away in the baking. Press the pastry well on to the dish, join neatly without over- lapping, and wet the join with a little cold water or white of egg. The bottom of the dish should never be lined with pastry, as it would only become sodden if a soft mixture were poured on the top of it.

AI-modernized reading of the original text

Prepare and mix all the dry ingredients (except the carbonate of soda) as in last recipe. Make a well in the centre, put in the marmalade and the eggs well beaten, and stir some, of the dry mixture gradually into them. Then heat the stout in a small saucepan, add the soda to it, and while still frothy pour it into the centre of the other ingredients. Mix all together and beat for a few minutes. Pack into greased moulds and finish as above. From seven to eight hours’ boiling must be allowed for a pudding of medium size. BAKED PUDDINGS Before beginning to mix the pudding, pay attention to the oven and see that it will be at the right degree of heat when required. All puddings of the nature of a custard require a very moderately heated oven, and should be placed in a baking tin with a little water round them to prevent the eggs curdling. Puddings containing suet, or other ingredients requiring thorough cooking, should also be put in a good moderate oven. Light puddings such as batter and those with beaten whites of eggs will require a hotter oven to make them rise. Puddings with pastry will also require a hot oven to begin with, until the crust is set and beginning to brown. A pudding that has to be baked should always be made a little moister than one for boiling or steaming, as the heat of the oven will tend to dry it up. If the baking is done in a pie dish, see that the rim of the dish is clean and free from grease before putting it in the oven ; otherwise it will have a burnt and unsightly-looking appearance If the pie dish is an old one the rim may be covered with pastry before putting in the pudding mixturo (see below), this will make a more decorativeiooking pudding. On removing a baked pudding from the oven, wipe the dish carefully before sending it to table, then place it on another dish with a doily or dish paper under it. A pie-dish collar or paper frill may also be put round it if wished, and most baked puddings are improved by having a little sugar sprinkled over them. To Line and Decorate a Pie Dish with Pastry Many a simple pudding can be made into quite a dainty-looking sweet, if the pie dish in which it is to be baked is first lined with pastry. First wet the pie dish with cold water and leave it wet, as this will prevent the pastry from sticking too firmly to it. Then roll out some scraps of pastry very thinly. The pastry used should not be too rich, and if a piece of puff or flaky crust has to be taken, a little dry flour should be worked into it before it is rolled out. Cut a band of this pastry, 3 or 4 inches in depth, and lay it round the sides of the dish and over the rim. It ought to be brought slightly over the outer edge of the dish to prevent its shrinking away in the baking. Press the pastry well on to the dish, join neatly without overlapping, and wet the join with a little cold water or white of egg. The bottom of the dish should never be lined with pastry, as it would only become sodden if a soft mixture were poured on the top of it.

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