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Honey Pudding 2 eggs (yolks and whites separate) ½ grated lemon rind 6 ounces bread crumbs ½ cup milk ½ cup honey 2 tablespoons butter ½ teaspoon ginger Mix the honey with the breadcrumbs. Next, add milk, ginger, lemon rind, and egg yolks. Beat the mixture until it whimpers. Add the butter and the well-whisked egg whites. Finally, steam it for 90 to 120 minutes in a pudding mold. The mold should not be more than three-quarters full. Chocolate Pudding 3 eggs (yolks and whites separate) ½ cake baker's chocolate 1 quart of milk 1½ cup of sugar 4 teaspoonfuls of cornstarch Vanilla Put the baker's chocolate in the milk and bring to a boil. Gradually stir in the cornstarch mixed with the yolks and sugar. Bring to a boil again, whisking constantly until the pudding is thick. Remove from heat. Before pouring the mixture into a dish, add vanilla for flavor. Immediately beat the whites of the eggs into a stiff froth. Add a little sugar. Cover the top of the pudding with a meringue and set in the oven until a light brown. Best served cold. Jelly Puddings 5 eggs (yolks and whites separate) 2 cups bread crumbs 1 cups milk cream 1 cups sweet jelly, jam, or marmalade 1 teaspoon of soda (dissolved) Scald the milk and pour it over the crumbs. Beat it until lukewarm and stir in the beaten yolks. Add the white and the soda. Fill large cups half-full with the batter, set in a quick oven, and bake half an hour. When done, turn out quickly and dexterously. With a sharp knife make an incision in the side of each, pull partly open, and add a liberal spoonful jelly or jam. Close the slit by pinching the edges with your fingers. Best eaten warm with sweet cream. Apple Custard Pudding 2 eggs 2 quarts pared apples 2 cups grated bread crumbs ½ cup water ½ cup sugar 2 tablespoonfuls butter, grated rind, and lemon juice 2 tablespoonfuls flour Put the apples in a stewpan with half a cupful of water and cook until soft and tender. Remove from the heat and add the sugar, butter, grated rind, and lemon juice. Ready the mix of breadcrumbs and flour. Add this to the apple mixture. Next, stir in two well-beaten eggs. Put the mixture into a well-buttered pudding-dish and bake for 45 minutes on moderate heat. Serve with sugar and cream or hard sweet sauce. Apricot Pudding 6 sponge cakes 2 eggs 1 small can apricots ½ pint of milk Sugar Put the apricots into a saucepan and simmer with a little sugar for half an hour. Remove from heat and beat them with fork. Next, mix in the crumbled sponge cake. Then beat the eggs with milk and pour it on the apricots. Pour the mixture into a wetted mould, cover the mould, and bake preheated oven for 90 minutes. Turn out. Serve either hot or cold. Carrot Pudding 6 eggs 3 or 4 chopped red carrots ½ pound clarified butter 2 or 3 spoonfuls rosewater White wine Penny loaf crumbs Shredded lemon peel Nutmeg Steam or boil the carrots until tender. Mash them fine and add the penny-loaf crumbs, eggs, butter, rosewater, lemon peel, and nutmeg. Mix well. Bake it in preheated oven for thirty minutes until puffed and set. For the buttery sauce, mix white wine, butter, and sugar. Heat until the mixture is liquid. Spoon mixture over the carrot pudding to serve. Cheese Pudding 4 eggs (large) 1 pint of milk Butter Bread crumbs Grated cheese Pinch of salt Bring the milk to boil in a saucepan with a piece of butter the size of a large egg. Leave it until the butter has melted. Then stir the breadcrumbs and grated cheese in a bowl. Let soak for twenty minutes. Add a pinch of salt and the well-beaten egg yolks. Carefully fold the egg whites into the breadcrumb mixture. Finally, transfer it all into the baking dish and bake for 30 to 45 minutes until just lightly set and golden. Date Pudding 3 spoonfuls butter ½ cup molasses ½ cup milk 1 2/3 cup flour ½ teaspoon baking soda 1 quarter teaspoon salt 1 quarter teaspoon cloves, cinnamon, and nutmeg Stoned and cut dates In a bowl or saucepan, combine the butter, molasses, and milk and bring to a boil. In another bowl, combine the sifted flour with baking soda, salt, cloves, cinnamon, and nutmeg. Add the dates and combine the two mixtures. Pour everything into a baking pan, add butter, and bake for 45 minutes or steam for 150 minutes. Keep it at a steady boil. Serve it with whipped cream or any kind of sauce. Have fun this Valentine's!
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