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Take a quart of milk, and stir into it gradually eight table spoonfuls of sifted flour, carefully pressing out all the lumps with the back of the spoon. Beat eight eggs very light, and add them by degrees to the milk and flour. Then stir the whole very well together. Dip your pudding-cloth into boiling water, and then dredge it with flour.
It will be much improved by adding to the mixture half a pound of whole raisins, well floured to prevent their sinking. Sultana raisins are best, as they have no seeds. If these directions are exactly followed, this will be found a remarkably good and wholesome plain pudding. For all boiled puddings, a square pudding-cloth which can be opened out, is much better than a bag.
Use the recipe for Date Pudding, substituting for the dates washed chopped figs. Make a short crust, roll out, spread with home-made jam, roll up, carefully fastening ends, and tie loosely in a floured pudding-cloth. Put into fast-boiling water and boil for 1 hour. Mix the paste for the crust just a little stiffer than for the boiled pudding. Spread with jam and roll up.
Eight table-spoonfuls of sifted flour. One quart of milk. A salt-spoonful of salt. Stir the flour, gradually, into the milk, carefully dissolving all the lumps. Beat the eggs very light, and add them by degrees to the milk and flour. Put in the salt, and stir the whole well together. Take a very thick pudding-cloth. Dip it in boiling water, and flour it.
The red cloth was folded back across the end of the dining-table, and at the other end were mother's white board and rolling-pin, the pudding-cloth wrung into a twist out of the scald, and waiting upon a plate, and a pitcher of cold water with ice tinkling against its sides.
Or wrap it in a pudding-cloth well floured, tie the ends, baste up the sides, plunge into boiling water and boil continually an hour and a half, perhaps more. Stoned cherries, dried fruits, or any kind of berries, fresh or dried, may be used. Into one pint of flour stir two teaspoonfuls baking powder and a little salt; then sift and stir the mixture into milk, until very soft.
We each put in our own lot of raisins and turned it all into a pudding-basin, and tied it up in one of Alice's pinafores, which was the nearest thing to a proper pudding-cloth we could find at any rate clean. What was left sticking to the wash-hand basin did not taste so bad. "It's a little bit soapy," Alice said, "but perhaps that will boil out; like stains in table-cloths."
Mix together in another basin some good cane golden syrup, enough bread-crumbs to thicken it, and some grated lemon rind. Put a layer of this mixture at the bottom of the pudding-basin, cover with a layer of pastry, follow with a layer of the mixture, and so on, until the basin is full. Top with a layer of pastry, tie on a floured pudding-cloth, and boil or steam for 3 hours.
If there is too much bread or flour, the pudding will be hard and heavy. Dip your pudding-cloth, in boiling water, shake it out and sprinkle it slightly with flour. Lay it in a pan and pour the mixture into the cloth. Tie it up carefully, allowing room for the pudding to swell. Boil it six hours, and turn it carefully out of the cloth.
For boiled puddings a regular pudding-boiler holding from three pints to two quarts is best, a tin pail with a very tight-fitting cover answering instead, though not as good. For large dumplings a thick pudding-cloth the best being of Canton flannel, used with the nap-side out should be dipped in hot water, and wrung out, dredged evenly and thickly with flour, and laid over a large bowl.
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