Black bread pudding

(Recipe #31, page 159)

Ingredients: 6 ounces of butter, 6 ounces of sugar [3/4 cup], 8 eggs, some cloves, cinnamon, cardamom, lemon peel, ¼ pound of currants, ½ pound of stale black bread, grated and sieved.

Flour and bread pudding to accompany cooked fruit

(Recipe #30, page 159)

Ingredients: a scant ½ quart of milk, 3 ounces of butter, 7 ounces of good flour [1-2/3 cups], 8 eggs, ½ teaspoon of mace, ½ pound of grated stale white bread, 2 tablespoons of sugar, ½ glass of rum.

White bread pudding (very tasty)

(Recipe #34, page 160)

Ingredients: 2 pounds + 2 ounces of 2-day-old white bread, ¼ pound of butter, 10 eggs, ¼ pound of sugar [2/3 cups], ¼ pound of currants, cinnamon or lemon peel, and a small glass of rum or arrack. The addition of 2½ ounces of slivered or coarsely ground almonds, ½ ounce of citron, and some cloves and cardamom makes the pudding especially fine.

Currant pudding (excellent)

(Recipe #14, page 155)

Ingredients: ¼ pound of butter, ½ pound of fine flour [about 1-3/4 cups], a good ½ quart of milk, 8 large eggs, 3 heaping tablespoons of sieved sugar, the grated peel of a lemon or a generous half a nutmeg, ½ pound of good well-washed and dried currants, 7 ounces of grated stale white bread, and a generous half-wineglass of rum or arrack.

Rum (or wine) sauce

(Recipe #7a, page 153)

Stir a bit of flour into melted butter, stir in boiling water, boil it with sugar, cinnamon, and a bit of salt, remove the sauce from the heat and stir in white wine and (optionally) also a tablespoon of rum.

Translated by David Green.

English currant pudding

(Recipe #7, page 153)

Combine 1 pound [3-1/2 – 4 cups] of fine flour with ½ pound of very finely chopped suet and a bit of salt; stir in 2 eggs beaten to a froth, a generous ¼ quart of high-fat milk, 2 ounces [1/4 cup] of sugar, 7 ounces of currants, 7 ounces of seeded raisins, and seasonings to taste. Finally mix in a glass of rum and boil the pudding in a mold for 4–6 hours.

English plum pudding, no. 3

(Recipe #4, page 152)

Ingredients: 1 pound each of finely shredded firm beef suet, flour, seeded raisins, and currants, 8 eggs, ¼ pound sugar, 3 ounces of finely ground almonds, ½ a nutmeg, 1 teaspoon of salt, ½ ounce of citron, ½ ounce of orange peel, 1 wineglass of rum, and enough milk that a spoon can stand upright in the dough.

English plum pudding, no. 2

(Recipe #3, page 152)

Ingredients: ½ pound of raisins, ½ pound of currants, ½ pound of chopped suet, ½ pound zwieback crumbs, ½ pound sugar, ¼ pound of citron, 2–3 ounces of ground almonds, 2–3 ounces of orange peel, ½ a nutmeg, 1 wineglass of rum, and 4 whole eggs (without beating the whites).

English plum pudding, no. 1

Ingredients: 4 eggs, their whites beaten to soft peaks, ¾ quart of fresh cream, ½ pound of fine flour, ½ pound of finely chopped suet, ½ pound of well-washed currants, ¾ pound of seeded, coarsely chopped raisins, 2–3 ounces of butter, 1 ounce of sliced candied citron, 1 ounce of orange peel, ½ a nutmeg, half wineglass of rum, and a bit of salt.