Christmas Plum Pudding

Put in a pan half a pound of flour, ditto bread crumbs finely grated, three-quarters of a pound of chopped beef suet, a pound of raisins picked and stoned, ditto currants, a few sweet almonds chopped, and half a pound of cut candied peel. Then put in a basin some sugar according to taste, a little mixed spice, a little salt, and a good grate of ginger; add the gratings of two lemons and the juice of one; also a wineglass of brandy and two of raisin wine; beat eight eggs, and add them to the sugar, spices, lemon peel and juice, and wine; then make a hole in the pudding, and pour in the mixture; stir well together for half an hour; butter your mould, and pour in the pudding; tie up the mould in a cloth, and boil six hours.

Ravensworth Pudding

Bake three large apples, and then pulp them; take one pint of cream, two handfuls of fine bread crumbs, a half a pound of pounded loaf sugar, the grated rind of two lemons, and six eggs, using only the yolks of four; mix all together well, beating the eggs thoroughly, the yolks first, then the whites. Well butter a pudding-mould, throw in a handful of fine bread crumbs, toss them well, so that they may stick to the butter all around the mould, and shake out any that are loose; then pour in the above mixture, and bake an hour and a half. Serve immediately with wine sauce.

Manchester Pudding

Flavor half a pint of milk with a little lemon peel by infusing it for half an hour; strain it on three ounces of grated bread, and boil it for two or three minutes; add four eggs, leaving the whites of two, two ounces of butter, three tablespoonfuls of brandy, and sugar to taste; stir all these ingredients well together; line a pie-dish with puff-paste, and at the bottom put a thick layer of jam; pour the above mixture cold on the jam, and bake for an hour. Serve cold, with sifted sugar sprinkled over.

Bread-And-Butter Pudding

Butter your pie-dish well, and strew the bottom with currants and candied peel; then place alternate layers of bread and butter in rather thin slices, and the peel and currants, until the dish is nearly full, observing to have currants at the top; then pour over, slowly and equally, a custard of sweetened milk and two or three eggs, flavored to taste, and bake in a moderate oven for about twenty minutes.

Angel Pudding

Two ounces of flour, two ounces of powdered sugar, two ounces of butter melted in half a pint of new milk, two eggs; mix well. Bake the above in small patty-pans until nicely browned, and send to table on a dish covered with a serviette. A little powdered sugar should be sifted over each pudding, and slices of lemon served with them. The eggs must be well beaten before they are added to the other ingredients.

Fried Plum Pudding

Cut some rather thick slices from a plum pudding, fry them in butter just long enough to warm them, and serve with the following sauce over: Beat the yolks of two eggs, add two tablelpoonfuls of sifted sugar, two of sherry, and two of brandy; mix all well together, put them into a saucepan, and stir over the fire till the mixture thickens.