Recipes For Making Hot Puddings Thickened With Uncooked Ingredients
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 645 of 825.
English Pudding Recipe
1/2 cup of butter. 1 teaspoonful of soda. 1 cup of stoned and cut raisins. 1/4 teaspoonful of cloves. 1 cup of molasses. 1/2 teaspoonful of cinnamon. 1 cup of milk. 1/2 teaspoonful of mace. 3 1/2 cups of flour.
Cream the butter and add the fruit, the molasses, milk, and flour sifted with soda, spices, and a few grains of salt; mix thoroughly and steam in a buttered mould about three hours. Serve with hard sauce.
Cherry Pudding Recipe
1/4 cup of butter. 1/4 teaspoonful of salt. 1/4 cup of sugar. 2 teaspoonfuls of baking-powder. 1/2 cup of milk. The whites of three eggs. 2 cups of flour. 1 cup of stoned cherries.
Beat the butter to a cream; add the sugar, and alternately the milk and flour sifted with the salt and baking-powder, and lastly the cherries and whites of eggs, beaten stiff. Steam in a buttered pudding dish about an hour and a half. Serve with a sauce, made of the cherry juice and sugar thickened with arrowroot.