Handbook of practical cookery

Beat together in a bowl until very light the sugar and eggs, add to these the milk and lemon-juice, and pour this mixture over the preparation in the pudding-dish. Let them stand for one hour, in order that the bread may absorb the liquid poured upon it, after which it must be baked in a quick oven twenty minutes. This pudding may be eaten with milk or cream. NOTES. — Currants should always be washed long enough before required for use, to enable them to become perfectly dry, otherwise they will cause a pudding, or whatever they may be used in, to be both sticky and heavy. They must be dried by exposure to the sun and air, and not in an oven, as artificial heat hardens them. Llanberries Pudding.— One quarter of a pound of butter, one quarter of a pound of powdered sugar, one quarter of a pound of flour, two eggs, three table-spoonfuls of orange marmalade, one tea-spoonful of baking-powder. First put the butter into a bowl and beat it with the sugar to a cream. Stir into this a little of the flour and a little of the marmalade alternately, until the full quantity of each is stirred in. Drop into this mixture then the yolks of the eggs, sprinkle over these the baking-powder, and beat all thoroughly together. "Whip the whites of the eggs to a stiff froth, and stir this also into the bowl, taking care not to beat down the froth in the process. Grease with butter the inside of a pint and a half soufflé tin, pour into it the pudding, and bake in a moderate oven for one hour. Before placing the souffle tin into the oven, a band of greased paper should be arranged around the top of the tin, in order to keep the pudding from bursting over the sides should the heat of the oven cause it to rise quickly. When the pudding is done, it should be turned out upon a hot flat dish, and served with a custard sauce poured around it. The recipe for this sauce will be found on page 180. Tapioca Pudding. — Three ounces of tapioca, three gills of milk, one table-spoonful of sugar, two eggs, one saltspoonful of grated nutmeg. Cover the tapioca with cold water twelve hours before the pudding is to be prepared, and let it soak in this until required. When about to use, drain the tapioca as thoroughly as possible of the water, and when as dry as it can be made, put the tapioca into a sauce-pan, pour over it the milk, and placing it over the fire, stir slowly until the milk boils. Take the sauce-pan from the fire, place the eggs and sugar into a bowl, and beating them to a cream, pour this into the sauce-pan with the tapioca and milk. Grease with butter a. deep pudding-dish, pour into it the pudding, sprinkle over the top the grated nutmeg, and put all to bake in a moderate oven for half an hour. Overton Pudding. — Seven ounces of flour, three ounces of butter, one half tea-spoonful of baking-powder, one half gill of cold water, three table-spoonfuls of preserved strawberries, three ounces of dry cake crumbs, one gill of milk, one tea-spoonful of essence of vanilla, tliree ounces of powdered sugar, one salt-spoonful of salt. First rub the cake crumbs through a coarse wire sieve into a bowl. Bring the milk to the boiling-point, and pour it over the crumbs, to which add also the essence of vanilla.