One cup of sweet milk; one cup of molasses; one cup each of raisins and
currants; one cup of suet chopped fine, or, instead, a small cup of
butter; one teaspoonful of salt, and one of soda, sifted with three cups
of flour; one teaspoonful each of cinnamon and allspice.
Mix milk, molasses, suet, and spice; add flour, and then the fruit. Put in
a buttered mold, and boil three hours. Eat with hard or liquid sauce. A
cupful each of prunes and dates or figs can be substituted for the fruit,
and is very nice; and the same amount of dried apple, measured after
soaking and chopping, is also good. Or the fruit can be omitted
altogether, in which case it becomes "Troy Pudding."
BATTER PUDDING, BOILED OR BAKED.
Two cups of flour in which is sifted a heaping teaspoonful of baking
powder, two cups of sweet milk, four eggs, one teaspoonful of salt. Stir
the flour gradually into the milk, and beat hard for five minutes. Beat
yolks and whites separately, and then add to batter. Have the
pudding-boiler buttered. Pour in the batter, and boil steadily for two
hours. It may also be baked an hour in a buttered pudding-dish. Serve at
once, when done, with a liquid sauce.
SUNDERLAND PUDDINGS.
Are merely puffs or pop-overs eaten with sauce.
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