Modern cookery for private families by Eliza Acton

BAKED PUDDINGS. Page Introductory Remarks 423 A baked Plum Pudding _en 424 Moule_, or Moulded The Printer’s Pudding 424 Almond Pudding 425 The Young Wife’s Pudding 425 (_Author’s receipt_) The Good Daughter’s Mincemeat 426 Pudding (_Author’s receipt_) Mrs. Howitt’s Pudding 426 (_Author’s receipt_) An excellent Lemon Pudding 426 Lemon Suet Pudding 427 Bakewell Pudding 427 Ratifia Pudding 427 The elegant Economist’s 428 Pudding Rich Bread and Butter Pudding 428 A common Bread and Butter 429 Pudding A good baked Bread Pudding 429 Another baked Bread Pudding 430 A good Semoulina or _Soujee_ 430 Pudding French Semoulina Pudding, or 430 _Gâteau de Semoule_ Saxe-Gotha Pudding, or 431 _Tourte_ Baden Baden Puddings 431 Sutherland, or Castle Puddings 432 _Madeleine_ Puddings (to be 432 served cold) A good French Rice Pudding, or 433 _Gâteau de Riz_ 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 437 other inexpensive Puddings Baked Apple Pudding, or 437 Custard Dutch Custard, or Baked 438 Raspberry Pudding Gabrielle’s Pudding, or sweet 438 _Casserole_ of Rice Vermicelli Pudding, with 439 apples or without, and Puddings of _Soujee_ and Semola Rice _à la Vathek_, or Rice 440 Pudding _à la Vathek_ (_extremely good_) Good 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_ 442 (_cheap and good_) The Curate’s Pudding 442 A light baked Batter Pudding 443