be laid over the top when the pudding is nearly
baked.
A CHERRY BATTER PUDDING.
Stone and pick some fine cherries, put them
into a buttered mould, and pour over them a
fine batter well sweetened, tie over the mould
closely, and boil one hour and a half; serve
with sweet sauce. This is a delicious pudding;
plums or damsons are sometimes used instead
of cherries.
CUMBERLAND PUDDING.
Take equal quantities of bread crumbs, apples
finely chopped, currants and shred suet, sweeten with brown sugar, and mix all together with
three eggs, a little brandy, grated nutmeg, and
lemon peel; boil in a round mould from one to
two hours, according to the size of the pudding.
COLLEGE PUDDING.
These are made in a similar way to Cumberland pudding, with the omission of the apples, they are made in balls, and fried or baked in cups. A sweet sauce is served with them.
