Little Florida Puddings Petite Poudings A La Florida

Put into a stewpan half a pint of new milk, the finely-chopped peel of one lemon, one ounce of castor sugar, and two ounces of butter; bring this to the boil, then stir into it two ounces of Marshall's Creme de Riz and when it re-boils draw the pan to the side of the stove, and let it remain for ten minutes; then turn out the contents into a basin, and when cooled a little, mix with two whole beaten-up raw eggs, stirring them well together. Butter some little fancy bouch or dariol moulds with cold butter, and dust these over with fine browned breadcrumbs, and then with a little castor sugar; fill them with the mixture prepared as above, and put them into a stewpan containing boiling water to about half the depth of the moulds; watch the water re-boil, then cover the pan, draw it to the side of the stove, and let the puddings steam for one hour; then, with a small pointed knife, carefully loosen them from the moulds, and turn out the puddings on to a hot dish, arranging them in a circle; pour over them a little Apricot sauce (vol. i.); form a star on the top of each with cut, dried cherries, and fill up the centre with a macedoine of fruit (as below). Serve whilst quite hot for a dinner or luncheon sweet. The quantities given above are sufficient for eight to ten moulds.

Macedoine Of Fruit For Little Florida Puddings

Cut some raw, ripe or dried fruit, such as cherries, bananas, oranges, etc, freed from skin, into small, square pieces, mix them with a little Maraschino or other liqueur, warm them in a bain-marie, and use as instructed above.

Saint James Pudding Pouding A La Saint James

Put into a stewpan three ounces of butter and two and a half ounces of flour, fry together without browning, put into another stewpan two gills of new milk and boil it with a piece of cinnamon about one inch long, two bayleaves, the finely-chopped peel of a lemon and an orange, and two and a half ounces of castor sugar; strain this on to the butter and flour and stir over the fire till the contents boil, then mix with it a wineglassful of Marshall's Maraschino Syrup, and leave it till slightly cool, and add to it by degrees four whole eggs that have been well beaten up, and three ounces of uncrystallised cherries that are cut in strips, and one ounce of finely-shredded blanched pistachios. Have a fancy mould well buttered and ornamented with dried cocoanut, shredded pistachios, and strips of dried cherries; put the prepared mixture into the mould, and steam for an hour and a quarter (see page 433); then take up and turn out on a hot dish and serve with Banana sauce round the dish; use for a dinner or luncheon sweet and serve hot.

Mousseline Pudding Pouding Mousseline

Take two ounces of fresh butter and the finely-chopped peel of two lemons freed from pith, work these together with a wooden spoon until the mixture looks like cream, then add two ounces of castor sugar and work again for about five minutes, and by degrees add two ounces of fine-sifted flour, five raw yolks of eggs, the strained juice of one lemon and a saltspoonful of vanilla essence; mix these well for about ten minutes, then whip the whites of the eggs with a pinch of salt into quite a stiff froth, and add these to the first preparation, taking care not to work the mixture more than possible after the whites are added. Prepare a mould for the pudding as follows: butter a plain Charlotte mould well, and line it with a buttered paper, dust it over with castor sugar, sprinkle it with finely-chopped mixed candied peel, then put the pudding mixture into the mould and allow the pudding to steam for eighty minutes (see page 433); then turn out on a hot dish, remove the paper quickly, and serve with Mousseline sauce round (see recipe), and send to table at once for a dinner-party sweet. This pudding must not be turned out until it is wanted, as it will lose its lightness if allowed to cool.