Boiled Batter Pudding

Three-fourths lb. flour, 3 eggs, a pinch of salt, a pint of milk.

Put the flour and salt in a basin and break the eggs in it and mix well. Then add the milk gradually, stirring well to make the batter smooth. Beat it with a wooden spoon for a few minutes, put it into a well-buttered basin, tie over with a well-floured cloth and boil for 1 1/4 hours.

Holiday Pudding

A plain sponge cake, strawberry jam, icing, a rich custard, some preserved ginger.

Make the sponge cake in a round mold; take out the inside of the cake with a cutter, not too near the edge; put in a layer of strawberry jam, not too thickly spread. Cut the inside of the cake you have taken out in slices, spread some jam between each slice (different sorts of jam may be used, but strawberry does very nicely), and replace the cake. Ice it nicely over; put it into a very slow oven to try the icing. Then make the custard and pour into it small pieces of preserved ginger. Pour into the cake and serve hot.

Fig Pudding

One lb. flour, 2 oz. bread crumbs, 2 oz. finely-chopped suet, 2 oz. sugar, 1 egg, 1/4 lb. figs cut in slices.

Flavor with nutmeg; mix all with milk and boil 2 hours.

Steamed Pudding

One cupful suet chopped fine, 1 cupful molasses, 1 cupful currants washed and dried, 1 cupful sour milk, 1 teaspoonful soda, a little salt, flour.

Mix well, using flour enough to make a stiff dough; pour into a mold and steam 4 hours.

Puff Puddings

One pint flour, 2 teaspoonfuls baking-powder and a teaspoonful salt, enough milk to make a soft batter, and 1 pint of any kind of ripe berries. Make your batter, grease cups thoroughly, and into each one put a tablespoonful of the batter and one of the berries, covering them with more batter. Set the cups in a steamer and steam 20 minutes. Make the sauce as follows: Mix 1 cup sugar and 1/2 cup butter; to this add 2 eggs; beat well and add 1 cup milk and one of the berries. Set inside of a vessel of boiling water until ready to use, stirring often.

Roly Poly Jam Pudding

Suet crust and 10 oz. of any kind of jam.

Having made a nice suet crust, roll to the thickness of about 1/2 inch. Place the jam in the center and spread equally over the paste, allowing a margin of about 1/2 inch for the pudding to join. Roll up lightly, join the ends securely, place upon a floured cloth, and secure with tape, allowing a little for the pudding to swell. Plunge into boiling water and boil 2 hours.

Red Currant Pudding

Some red currants and raspberries, sugar, slices of bread.

Stew the red currants and raspberries with sugar till thoroughly done, pour off all the juice, and put the fruit while hot into a pudding basin lined with bread made to fit exactly; fill the basin up with fruit, and cover it with a slice of bread made to fit exactly; let it stand till quite cold with a plate on it. Boil up the juice which was poured off with a little more sugar, and let that get cold. When served the pudding must be turned out on a dish and the juice poured all over it so as to color the bread thoroughly. It can be served with custard or cream.