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Jam Roly-poly Pudding.
_Ingredients_--1 lb. of flour.
4, 6, or 8 oz. of suet, finely chopped.
Some red jam.
1 teaspoonful of baking powder.
_Method._--Put the flour into a basin, and add to it the suet and baking powder.
Mix it with a little cold water and roll it out.
Spread it with the jam, and roll up in the form of a bolster.
Scald and flour a cloth, and sew, or tie, the pudding firmly in it.
Boil for two hours.
Treacle Roly-poly Pudding.
Make like a jam roly-poly, using treacle instead of jam.
Custard Pudding.
_Ingredients_--1 pint of hot milk.
3 eggs.
2 tablespoonfuls of castor sugar.
A little flavouring essence.
A little pastry.
_Method._--Line a pie-dish with pastry.
Beat the eggs in the milk, with the sugar.
Add the flavouring essence, and strain into the pie-dish.
Bake in a moderate oven for one hour, or until set.
Note.--A richer custard may be made by using five yolks and one whole egg.
Bread-and-b.u.t.ter Pudding.
_Ingredients_--Some slices of bread-and-b.u.t.ter.
2 tablespoonfuls of sugar.
1 pint of milk.
A few currants, nicely washed.
1 or 2 eggs, if liked.
_Method._--Put some thin slices of bread-and-b.u.t.ter in the bottom of a pie-dish.
Sprinkle them with sugar and currants.
Lay some more slices on the top, with more sugar and currants.
Pour over the milk, and let it soak for half an hour.
Then bake until set.
If eggs are used, beat them with the milk.
Ginger Pudding.
_Ingredients_--8 oz. of bread-crumbs.
6 oz. of suet, finely chopped.
lb. of treacle.
2 tablespoonfuls of moist sugar.
2 teaspoonfuls of ground ginger.
2 oz. of flour.
1 teaspoonful of baking powder.
_Method._--Put the bread-crumbs, suet, flour, ginger, and baking powder into a basin.
Mix with the treacle.
Boil in a basin, or cloth, for two hours.
Fig Pudding.
_Ingredients_-- lb. of bread-crumbs.
lb. of suet, finely chopped.
3 oz. of brown sugar.
2 oz. of flour.
The grated rind of a lemon.
1 egg.
lb. of figs.
A little milk.
_Method._--Put the bread-crumbs, suet, and sugar, with the figs, cut small, into a basin.
Add the flour and lemon rind, and mix with the egg, well beaten, and a little milk.
Boil in a well-greased basin for two hours.
Rice b.a.l.l.s.
