Chapter XXI
Reading edition
BAKED PUDDINGS.
Page
Introductory Remarks 423
A baked Plum Pudding en Moule, or Moulded 424
The Printer’s Pudding 424
Almond Pudding 425
The Young Wife’s Pudding (Author’s receipt) 425
The Good Daughter’s Mincemeat Pudding (Author’s receipt) 426
Mrs. Howitt’s Pudding (Author’s receipt) 426
An excellent Lemon Pudding 426
Lemon Suet Pudding 427
Bakewell Pudding 427
Ratifia Pudding 427
The elegant Economist’s Pudding 428
Rich Bread and Butter Pudding 428
A common Bread and Butter Pudding 429
A good baked Bread Pudding 429
Another baked Bread Pudding 430
A good Semoulina or Soujee Pudding 430
French Semoulina Pudding, or Gâteau de Semoule 430
Saxe-Gotha Pudding, or Tourte 431
Baden Baden Puddings 431
Sutherland, or Castle Puddings 432
Madeleine Puddings (to be served cold) 432
A good French Rice Pudding, or Gâteau de Riz 433
A common Rice Pudding 433
Quite cheap Rice Pudding 434
Richer Rice Pudding 434
Rich Pudding Meringué 434
Good ground Rice Pudding 435
Common ground Rice Pudding 435
Green Gooseberry Pudding 435
Potato Pudding 436
A Richer Potato Pudding 436
A good Sponge-cake Pudding 436
Cake and Custard, and various other inexpensive Puddings 437
Baked Apple Pudding, or Custard 437
Dutch Custard, or Baked Raspberry Pudding 438
Gabrielle’s Pudding, or sweet Casserole of Rice 438
Vermicelli Pudding, with apples or without, and Puddings of Soujee and Semola 439
Rice à la Vathek, or Rice Pudding à la Vathek (extremely good) 440
xxiiGood Yorkshire Pudding 440
Common Yorkshire Pudding 441
Normandy Pudding (good) 441
Common baked Raisin Pudding 441
A richer baked Raisin Pudding 442
The Poor Author’s Pudding 442
Pudding à la Paysanne (cheap and good) 442
The Curate’s Pudding 442
A light baked Batter Pudding 443