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 HERODOTUS’ PUDDING.

(A Genuine Classical Receipt.)

“Prepare and mix in the usual manner one pound of fine raisins
stoned, one pound of minced beef-suet, half a pound of bread-
crumbs, four figs chopped small, two tablespoonsful of moist sugar
(honey, in the original), two wineglassesful of sherry, and the rind of
half a large lemon (grated). Boil the pudding for fourteen hours.”
Obs.—This receipt is really to be found in Herodotus. The only
variations made in it are the substitution of sugar for honey, and
sherry for the wine of ancient Greece. We are indebted for it to an
accomplished scholar, who has had it served at his own table on
more than one occasion; and we have given it on his authority,
without testing it: but we venture to suggest that seven hours would
boil it quite sufficiently.
 THE PUBLISHER’S PUDDING.

This pudding can scarcely be made too rich. First blanch, and then
beat to the smoothest possible paste, six ounces of fresh Jordan
almonds, and a dozen bitter ones; pour very gradually to them, in the
mortar, three quarters of a pint of boiling cream; then turn them into a
cloth, and wring it from them again with strong expression. Heat a
full half pint of it afresh, and pour it, as soon as it boils, upon four
ounces of fine bread-crumbs, set a plate over, and leave them to
become nearly cold; then mix thoroughly with them four ounces of
maccaroons, crushed tolerably small; five of finely minced beef-suet,
five of marrow, cleared very carefully from fibre, and from the
splinters of bone which are sometimes found in it, and shred not very
small, two ounces of flour, six of pounded sugar, four of dried
cherries, four of the best Muscatel raisins, weighed after they are
stoned, half a pound of candied citron, or of citron and orange rind
mixed, a quarter saltspoonful of salt, half a nutmeg, the yolks only of
seven full-sized eggs, the grated rind of a large lemon, and last of all,
a glass of the best Cognac brandy, which must be stirred briskly in
by slow degrees. Pour the mixture into a thickly buttered mould or
basin, which contains a full quart, fill it to the brim, lay a sheet of
buttered writing-paper over, then a well-floured cloth, tie them
securely, and boil the pudding for four hours and a quarter; let it
stand for two minutes before it is turned out; dish it carefully, and
serve it with the German pudding-sauce of page 403.
Jordan almonds, 6 oz.; bitter almonds, 12; cream, 3/4 pint; bread-
crumbs, 4 oz.; cream wrung from almonds, 1/2 pint; crushed
macaroons, 4 oz.; flour 2 oz.; beef-suet, 5 oz.; marrow, 5 oz.; dried
cherries, 4 oz.; stoned Muscatel raisins, 4 oz.; pounded sugar, 6 oz.;
candied citron (or citron and orange-rind mixed), 1/2 lb.; pinch of salt;
1/2 nutmeg; grated rind, 1 lemon; yolks of eggs, 7; best cognac, 1
wineglassful; boiled in mould or basin,: 4-1/4 hours.
Obs.—This pudding, which, if well made, is very light as well as
rich, will be sufficiently good for most tastes without the almonds:
when they are omitted, the boiling cream must be poured at once to
the bread-crumbs.
 HER MAJESTY’S PUDDING.

Infuse in a pint of new milk half a pod of vanilla, cut into short
lengths, and bruised; simmer them gently together for twenty
minutes, and strain the milk through muslin to half a pint of cream;
put these again on the fire in a clean saucepan, with three ounces of
fine sugar, and pour them when they boil, to the beaten yolks of eight
very fresh eggs. Stir the mixture often until it is nearly or quite cold,
and boil it as gently as possible for an hour in a well-buttered mould
or basin that will just hold it. Let it stand for five minutes at least
before it is turned out; dish it carefully, strew, and garnish it thickly
with branches of preserved barberries, or send it to table with a rich
syrup of fresh fruit, or with clear fruit-jelly, melted. We have had often
a compôte (see Sweet Dishes, page 153) of currants, cherries, or
plums served, and greatly relished with this pudding, which we can
recommend to our readers as an extremely delicate one. The
flavouring may be varied with bitter almonds, lemon-rind, noyau, or
aught else which may be better liked than the vanilla.
New milk, 1 pint; vanilla, 1/2 pod: 20 minutes Cream, 1/2 pint;
sugar, 3 oz.; yolks of eggs, 8: 1 hour.
Obs.—The cook must be reminded that unless the eggs be stirred
briskly as the boiling milk is gradually poured to them, they will be
likely to curdle. A buttered paper should always be put over the basin
before the cloth is tied on, for all custard puddings.
 COMMON CUSTARD PUDDING.

Whisk three eggs well, put them into a pint basin, and add to them
sufficient milk to fill it: then strain, flavour, and sweeten it with fine
sugar; boil the pudding very softly for an exact half hour, let it stand a
few minutes, dish, and serve it with sugar sifted over, and sweet
sauce in a tureen, or send stewed gooseberries, currants, or cherries
to table with it. A small quantity of lemon-brandy, or of ratifia can be
added, to give it flavour, when it is made, or the sugar with which it is
sweetened may be rasped on a lemon or an orange, then crushed
and dissolved in the milk; from an ounce and a half to two ounces
will be sufficient for general taste.
 PRINCE ALBERT’S PUDDING.

Beat to a cream half a pound of fresh butter and mix with it by

degrees an equal weight of pounded loaf-sugar, dried and sifted; add
to these, after they have been well beaten together, first the yolks,
and then the whites of five fresh eggs, which have been thoroughly
whisked apart; now strew lightly in, half a pound of the finest flour,
dried and sifted, and last of all, half a pound of jar raisins, weighed
after they are stoned. Put these ingredients, perfectly mixed, into a
well-buttered mould, or floured cloth, and boil the pudding for three
hours. Serve it with punch sauce. We recommend a little pounded
mace, or the grated rind of a small lemon, to vary the flavour of this
excellent pudding; and that when a mould is used, slices of candied
peel should be laid rather thickly over it after it is buttered. Fresh
butter, pounded sugar, flour, stoned raisins, each 1/2 lb.; eggs, 5: 3
hours.
 GERMAN PUDDING, AND SAUCE. (VERY GOOD.)

Stew, until very tender and dry, three ounces of whole rice in a pint
and a quarter of milk; when a little cooled, mix with it three ounces of
beef-suet finely chopped, two ounces and a half of sugar, an ounce
of candied orange or lemon-rind, six ounces of sultana raisins, and
three large eggs well beaten, and strained. Boil the pudding in a
buttered basin, or in a well-floured cloth, for two hours and a quarter,
and serve it with the following sauce:—Dissolve an ounce and a half
of sugar broken small in two glasses of sherry, or of any other white
wine, and stir them when quite hot, to the beaten yolks of three fresh
eggs; then stir the sauce in a small saucepan held high above the
fire until it resembles custard, but by no means allow it to boil, or it
will instantly curdle; pour it over the pudding, or, if preferred, send it
to table in a tureen. We think a full teaspoonful of lemon-juice added
to the wine an improvement to this sauce which is excellent; and we
can recommend the pudding to our readers.
Milk, 1-1/4 pint; rice, 3 oz.; 1 hour, or more. Suet, 3 oz.; sugar, 2-
1/2 oz.; candied peel, 1 oz.; sultana raisins, 6 oz.; eggs, 3 large: 2-
1/4 hours, Sauce: sherry, 2 glasses; sugar, 1-1/2 oz.; yolks of eggs,
3; little lemon-juice.
We have already, in a previous part of the volume, directed that
the German sauce should be milled to a fine froth, and poured upon
the pudding with which it is served: when this is not done, the
quantity should be increased.
 THE WELCOME GUEST’S OWN PUDDING. (LIGHT AND
WHOLESOME.)

(Author’s Receipt.)
Pour, quite boiling, on four ounces of fine bread-crumbs, an exact
half-pint of new milk, or of thin cream; lay a plate over the basin and
let them remain until cold; then stir to them four ounces of dry
crumbs of bread, four of very finely minced beef-kidney suet, a small
pinch of salt, three ounces of coarsely crushed ratifias, three ounces
of candied citron and orange-rind sliced thin, and the grated rind of
one large or of two small lemons. Clear, and whisk four large eggs
well, throw to them by degrees four ounces of pounded sugar, and
continue to whisk them until it is dissolved, and they are very light;
stir them to, and beat them well up with the other ingredients; pour
the mixture into a thickly buttered mould, or basin which will contain
nearly a quart, and which it should fill to within half an inch of the
brim; lay first a buttered paper, then a well floured pudding-cloth over
the top, tie them tightly and very securely round, gather up and
fasten the corners of the cloth, and boil the pudding for two hours at
the utmost. Let it stand for a minute or two before it is dished, and
serve it with simple wine sauce, or with that which follows; or with
pine-apple or any other clear fruitsauce. (For these last, see page
405).
Boil very gently, for about ten minutes, a full quarter of a pint of
water, with the very thin rind of half a fresh lemon, and an ounce and
a half of lump sugar; then take out the lemon peel, and stir in a small
teaspoonful of arrow-root, smoothly mixed with the strained juice of
the lemon (with or without the addition of a little orange juice); take
the sauce from the fire, throw in nearly half a glass of pale French
brandy,[146] or substitute for this a large wineglassful of sherry, or of
any other white wine which may be preferred, but increase a little, in
that case, the proportion of arrow-root.
146. Maraschino, or any delicately flavoured liqueur, may be substituted for this
with much advantage.
 To convert the preceding into Sir Edwin Landseer’s pudding,
ornament the mould tastefully with small leaves of thin citron-rind
and split muscatel raisins in a pattern, and strew the intermediate
spaces with well cleaned and well dried currants mingled with plenty
of candied orange or lemon-rind shred small. Pour gently in the
above pudding mixture, when quite cold, after having added one
egg-yolk to it, and steam or boil it the same length of time.
 A CABINET PUDDING.

Split and stone three dozens of fine jar raisins, or take an equal
number of dried cherries, and place either of them regularly in a sort
of pattern, in a thickly-buttered plain quart mould or basin; next, slice
and lay into it three penny sponge-cakes; add to these two ounces of
ratifias, four macaroons, an ounce and a half of candied citron sliced
thin, the yolks of four eggs with the whites of three only, thoroughly
whisked, mixed with half a pint of new milk, then strained to half a
pint of sweet cream, and sweetened with two ounces and a half of
pounded sugar: these ought to fill the mould exactly. Steam the
pudding, or boil it very gently for one hour; let it stand a few minutes
before it is dished, that it may not break; and serve it with good wine
or brandy sauce.
Jar raisins, or dried cherries, 3 dozens (quart mould or basin);
sponge biscuits, 3; macaroons, 4; ratifias, 2 oz.; candied citron, 1-1/2
oz.; yolks of 4 eggs, whites of 3; new milk, 1/2 pint; cream, 1/2 pint;
sugar, 2-1/2 oz.; steamed, or boiled, 1 hour.
Obs.—We have given this receipt, for which we are indebted to a
friend, without any variation from the original, because on testing it
we have found it very exact with regard to quantity and time; but
though an extremely delicate and excellent pudding, a little
flavouring would, we think, improve it: a small portion of the milk may
be omitted, and its place supplied by ratifia, lemon-brandy, or aught
else that is preferred.
 A VERY FINE CABINET PUDDING.

Butter thickly a mould of the same size as for the preceding

pudding, and ornament it tastefully with dried cherries, or with the
finest muscatel raisins opened and stoned; lay lightly into it a
quarter-pound of sponge biscuit cut in slices, and intermixed with an
equal weight of ratifias; sweeten with three ounces of sugar in lumps,
and flavour highly with vanilla, or with the thin rind of half a fine
lemon, and six sound bitter almonds bruised (should these be
preferred), three-quarters of a pint, or rather more, of thin cream, or
of cream and new milk mixed; strain and pour this hot to the well-
beaten yolks of six eggs and the whites of two, and when the mixture
is nearly cold, throw in gradually a wineglassful of good brandy; pour
it gently, and by degrees, into the mould, and steam or boil the
pudding very softly for an hour. Serve it with well made wine sauce.
Never omit a buttered paper over any sort of custard-mixture; and
remember that quick boiling will destroy the good appearance of this
kind of pudding. The liquid should be quite cold before it is added to
the cakes, or the butter on the mould would melt off, and the
decorations with it; preserved ginger, and candied citron in slices,
may be used to vary these, and the syrup of the former may be
added to give flavour to the other ingredients.
Dried cherries, 3 to 4 oz.; sponge-biscuits, 1/4 lb.; ratifias, 4 oz.;
thin cream, or cream and milk, 3/4 pint; sugar, 3 oz.; vanilla, 1/2 pod
(or thin rind of 1/2 lemon and 6 bitter almonds bruised); yolks of 6
eggs, whites of 2; brandy, 1 wineglassful (preserved ginger and
candied citron at choice): steamed, or gently boiled, 1 hour.
 SNOWDON PUDDING.

(Genuine Receipt.)
Ornament a well buttered mould or basin with some fine raisins
split open and stoned, but not divided, pressing the cut side on the
butter to make them adhere; next, mix half a pound of very finely
minced beef-kidney suet, with half a pound of bread-crumbs, and an
ounce and a half of rice-flour, a pinch of salt, and six ounces of
lemon marmalade, or of orange when the lemon cannot be procured;
add six ounces of pale brown sugar, six thoroughly whisked eggs,
and the grated rinds of two lemons. Beat the whole until all the
ingredients are perfectly mixed, pour it gently into the mould, cover it
with a buttered paper and a floured cloth, and boil it for one hour and
a half. It will turn out remarkably well if carefully prepared. Half the
quantity given above will fill a mould or basin which will contain
rather more than a pint, and will be sufficiently boiled in ten minutes
less than an hour. To many tastes a slight diminution in the
proportion of suet would be an improvement to the pudding; and the
substitution of pounded sugar for the brown, might likewise be
considered so. Both the suet and eggs used for it, should be as fresh
as possible.
This pudding is constantly served to travellers at the hotel at the
foot of the mountain from which it derives its name. It is probably well
known to many of our readers in consequence. Wine sauce, arrow-
root, German sauce, or any other of the sweet pudding sauces to be
found in the preceding pages of this chapter, may be poured over, or
sent to table with it.
 VERY GOOD RAISIN PUDDINGS.

To three quarters of a pound of flour add four ounces of fine

crumbs of bread, one pound of beef-suet, a pound and six ounces of
raisins, weighed after they are stoned, a quarter of a teaspoonful of
salt, rather more of ginger, half a nutmeg, an ounce and a half of
candied peel, and four large or five small eggs beaten, strained, and
mixed with a cupful of milk, or as much more as will make the whole
of the consistence of a very thick batter. Pour the mixture into a well-
floured cloth of close texture, which has previously been dipped into
hot water, wrung, and shaken out. Boil the pudding in plenty of water
for four hours and a half. It may be served with very sweet wine, or
punch sauce; but if made as we have directed, will be much lighter
than if sugar be mixed with the other ingredients before it is boiled;
and we have found it generally preferred to a richer plum-pudding.
No. 1. Flour, 3/4 lb.; bread-crumbs, 4 oz.; beef-suet, 1 lb.; stoned
raisins, 1 lb. 6 oz.; candied peel, 1-1/2 oz.; 1/2 nutmeg; eggs, 4
large, or 5 small; little salt and ginger: 4-1/2 hours.
Superior Raisin Pudding.—No. 2. Bread-crumbs and flour each 4
oz.; suet, 12 oz.; stoned raisins, 1 lb.; salt, third of saltspoonful; 1/2
nutmeg; ginger, 1/2 teaspoonful; half as much mace; sugar, 4 oz.;
candied citron or orange-rind, 2 oz.; eggs, 4; milk or brandy, 3 to 5
tablespoonsful: to be well mixed and beaten together and boiled 4
hours.
Obs.—The remains of this pudding will answer well for the receipt
which follows. Sultana raisins can be used for it instead of Malaga,
but they are not so sweet.
 THE ELEGANT ECONOMIST’S PUDDING.

Butter thickly a plain mould or basin, and line it entirely with slices
of cold plum or raisin pudding, cut so as to join closely and neatly
together; fill it quite with a good custard; lay, first a buttered paper,
and then a floured cloth over it, tie them securely, and boil the
pudding gently for an hour; let it stand for ten minutes after it is taken
up before it is turned out of the mould. This is a more tasteful mode
of serving the remains of a plum-pudding than the usual one of
broiling them in slices, or converting them into fritters. The German
sauce, well milled or frothed, is generally much relished with sweet
boiled puddings, and adds greatly to their good appearance; but
common wine or punch sauce, may be sent to table with the above
quite as appropriately.
Mould or basin holding 1-1/2 pint, lined with thin slices of plum-
pudding; 3/4 pint new milk boiled gently 5 minutes with grain of salt,
5 bitter almonds, bruised; sugar in lumps, 2-1/2 oz.; thin rind of 1/2
lemon, strained and mixed directly with 4 large well-beaten eggs;
poured into mould while just warm; boiled gently 1 hour.
 PUDDING À LA SCOONES.

Take of apples finely minced, and of currants, six ounces each; of

suet, chopped small, sultana raisins, picked from the stalks, and
sugar, four ounces each, with three ounces of fine bread-crumbs, the
grated rind, and the strained juice of a small lemon, three well-
beaten eggs, and two spoonsful of brandy. Mix these ingredients
perfectly, and boil the pudding for two hours in a buttered basin; sift
sugar over it when it is sent to table, and serve wine or punch sauce
apart.
 INGOLDSBY CHRISTMAS PUDDINGS.

Mix very thoroughly one pound of finely-grated bread with the

same quantity of flour, two pounds of raisins stoned, two of currants,
two of suet minced small, one of sugar, half a pound of candied peel,
one nutmeg, half an ounce of mixed spice, and the grated rinds of
two lemons; mix the whole with sixteen eggs well beaten and
strained, and add four glasses of brandy. These proportions will
make three puddings of good size, each of which should be boiled
six hours.
Bread-crumbs, 1 lb.; flour, 1 lb.; suet, 2 lbs.; currants, 2 lbs.;
raisins, 2 lbs.; sugar, 1 lb.; candied peel, 1/2 lb.; rinds of lemons, 2;
nutmegs, 1; mixed spice, 1/2 oz.; salt, 1/4 teaspoonsful; eggs, 16;
brandy, 4 glassesful: 6 hours.
Obs.—A fourth part of the ingredients given above, will make a
pudding of sufficient size for a small party: to render this very rich,
half the flour and bread-crumbs may be omitted, and a few spoonsful
of apricot marmalade well blended with the remainder of the mixture.
[147]
147. Rather less liquid will be required to moisten the pudding when this is done,
and four hours and a quarter will boil it.
 SMALL AND VERY LIGHT PLUM PUDDING.

With three ounces of the crumb of a stale loaf finely grated and
soaked in a quarter of a pint of boiling milk, mix six ounces of suet
minced very small, one ounce of dry bread-crumbs, ten ounces of
stoned raisins, a little salt, the grated rind of a china-orange, and
three eggs, leaving out one white. Boil the pudding for two hours and
serve it with very sweet sauce; put no sugar in it.
 VEGETABLE PLUM PUDDING.

(Cheap and good.)

Mix well together one pound of smoothly-mashed potatoes, half a
pound of carrots boiled quite tender, and beaten to a paste, one
pound of flour, one of currants, and one of raisins (full weight after
they are stoned), three quarters of a pound of sugar, eight ounces of
suet, one nutmeg, and a quarter of a teaspoonful of salt. Put the
pudding into a well-floured cloth, tie it up very closely, and boil it for
four hours. The correspondent to whom we are indebted for this
receipt says, that the cost of the ingredients does not exceed half a
crown, and that the pudding is of sufficient size for a party of sixteen
persons. We can vouch for its excellence, but as it is rather apt to
break when turned out of the cloth, a couple of eggs would perhaps
improve it. It is excellent cold. Sweetmeats, brandy, and spices can
be added at pleasure.
Mashed potatoes, 1 lb.; carrots, 8 oz.; flour, 1 lb.; suet, 1/2 lb.;
sugar, 3/4 lb.; currants and raisins, 1 lb. each; nutmeg, 1; little salt. 4
hours.
 THE AUTHOR’S CHRISTMAS PUDDING.

To three ounces of flour and the same weight of fine, lightly-grated

bread-crumbs, add six of beef kidney-suet, chopped small, six of
raisins weighed after they are stoned, six of well-cleaned currants,
four ounces of minced apples, five of sugar, two of candied orange
rind, half a teaspoonful of nutmeg mixed with pounded mace, a very
little salt, a small glass of brandy, and three whole eggs. Mix and
beat these ingredients well together, tie them tightly in a thickly-
floured cloth, and boil them for three hours and a half. We can
recommend this as a remarkably light small rich pudding: it may be
served with German, wine, or punch sauce.
Flour, 3 oz.; bread-crumbs, 3 oz.; suet, stoned raisins, and
currants, each, 6 oz.; minced apples, 4 oz.; sugar, 5 oz.; candied
peel, 2 oz.; spice, 1/2 teaspoonful; salt, few grains; brandy, small
wineglassful; eggs, 3; 3-1/2 hours.
 A KENTISH WELL PUDDING.

Make into a firm smooth paste, with cold water, one pound of flour,
six ounces of finely-minced beef-suet, three quarters of a pound of
currants, and a small pinch of salt, thoroughly mixed together. Form
into a ball six ounces of good butter, and enclose it securely in about
a third of the paste (rolled to a half inch of thickness), in the same
way that an apple-dumpling is made; roll out the remainder of the
paste, and place the portion containing the butter in the centre of it,
with the part where the edge was drawn together turned downwards:
gather the outer crust round it, and after having moistened the edge,
close it with great care. Tie the pudding tightly in a well-floured cloth,
and boil it for two hours and a half. It must be dished with caution
that it may not break, and a small bit must be cut directly from the
top, as in a meat pudding. (See page 400).
This is a very favourite pudding in some parts of England; the only
difficulty in making or in serving it, is to prevent the escape of the
butter, which, if properly secured, will be found in a liquid state in the
inside, on opening it. Some timid cooks fold it in three coverings of
paste, the better to guard against its bursting through; but there is no
danger of this if the edges of the crust be well closed. When suet is
objected to, seven ounces of butter may be substituted for it. The
currants are occasionally omitted.
Flour, 1 lb.; suet, 6 oz.; currants, 3/4 lb.; salt, small pinch; ball of
butter 6 oz.: 2-1/2 hours.
 ROLLED PUDDING.

Roll out thin a bit of light puff paste, or a good suet crust, and
spread equally over it to within an inch of the edge, any kind of fruit
jam. Orange marmalade, and mincemeat make excellent varieties of
this pudding, and a deep layer of fine brown sugar, flavoured with the
grated rind and strained juice of one very large, or of two small,
lemons, answers for it extremely well. Roll it up carefully, pinch the
paste together at the ends, fold a cloth round, secure it well at the
ends, and boil the pudding from one to two hours, according to its
size and the nature of the ingredients. Half a pound of flour made
into a paste with suet or butter, and covered with preserve, will be
quite sufficiently boiled in an hour and a quarter.