To Steam Puddings

To Steam or poach the following puddings, stand the mould or moulds with contents upwards on a fold of paper in a stewpan containing boiling water to about three-parts the depth of the mould; watch the water reboil, put the cover on the pan, then draw the pan to the side of the stove, and let the contents simmer for the time stated.

Albani Pudding Pouding A L'albani

Work four raw yolks of eggs with a wooden spoon till like a cream, then add to it two and a half ounces of castor sugar, the finely-chopped peel of one lemon, two ounces of warm butter, two ounces of gingerbread nuts, two ounces of sponge cake crumbs, half an ounce of Marshall's Creme de Riz, and one and a half ounces of candied peel cut into fine shreds; mix well altogether, then add the whites of the eggs that have been whipped stiff with a pinch of salt. Put the mixture into a pudding mould that is buttered and lined with buttered foolscap paper, and dusted over with blanched and shredded almonds, and strips of angelica, and steam it for one and a quarter hours, then turn out on a hot dish, pour Aubois sauce (vol. i.) round the base, or have it handed in a sauceboat. Serve for dinner or luncheon.

Albert Pudding Pouding A L'albert

Put a quarter of a pound of fresh butter into a basin, and work it with a wooden spoon till quite white like cream; add a saltspoonful of ground ginger, the finely-chopped peel of two lemons, a teaspoonful of vanilla essence, and three ounces of castor sugar; mix these together for a few minutes, then add two ounces of finely-sifted flour, two ounces of ratafia biscuit crumbs, the raw yolks of four eggs, half a wineglass-ful of brandy or liqueur, and colour a pale salmon colour with Marshall's Liquid Carmine; then add the eighth of an ounce of Cowan's Baking Powder, whip five whites of eggs to a stiff froth and mix with the other ingredients. Butter a plain mould, dust it over with dried cocoanut and ratafia crumbs; then fill it with the mixture, and let the pudding steam for eighty minutes (see page 433); when cooked turn it out on to a hot dish, and serve at once with Apricot sauce (vol. i.) or Albert sauce (see recipe) round the base.

Little Alexandra Puddings Petits Poudings A A'alexandra

Butter some little dariol moulds, and ornament the inside tops of each with dried cherries and angelica; sprinkle round the sides some chopped baked almonds, and half fill each of the moulds with sponge-cake crumbs mixed with half a teaspoonful of finely-chopped beef suet, then fill them up with the custard prepared as below; steam the puddings for rather better than an hour (see page 433); then turn them out on to a hot dish, and serve with Alexandra sauce round for a sweet for dinner or luncheon.

Custard For Alexandra Puddings

For six or eight little dariol moulds take half a pint of single cream or new milk, mix with it three large whole eggs, two tablespoonfuls of brandy, one and a half ounces of castor sugar, the finely-chopped peel of a lemon and as much ground ginger as will cover a threepenny piece; mix up well together with a fork and use as instructed.