eggs, 1 tablespoonful of castor sugar, a few drops of vanilla or other flavouring.
Method.—Boil the loaf sugar and cold water together until the liquid acquires a light-brown colour, then pour it into a charlotte or plain timbale mould, and turn the mould slowly round and round until every part of it is coated with the caramel. Beat the eggs, add to them the sugar, flavouring and milk, and stir until the sugar is dissolved. Strain the custard into the mould, cover with a greased paper, steam very slowly for about 40 minutes, then turn out carefully. No other sauce is needed than the caramel, which runs off when the pudding is inverted. This pudding is equally nice cold; when intended to be served thus, it may be allowed to cool before being turned out of the mould, and so lessen the probability of its breaking. If preferred, 6 dariol moulds may be used instead of 1 large mould.
Time.—About 1¼ hours. Average Cost, 7d. or 8d. Sufficient for 4 or 5 persons.
1801.—CARAMEL RICE PUDDING. (Fr.—Caramel au Riz.)
Ingredients.—For the caramel: 4 ozs. of loaf sugar, ¼ of a pint of water. For the pudding: 3 ozs. of rice, 1 pint of milk, 1 tablespoonful of castor sugar, 2 eggs, vanilla essence.
Method.—Prepare the caramel, and line the mould as directed in the preceding recipe. Simmer the rice in the milk until tender, cool slightly, then stir in the well-beaten eggs, sugar, and a few drops of vanilla essence. Turn into the prepared mould, cover with buttered paper, and steam for nearly 1 hour. Serve either hot or cold. If preferred, the rice may be steamed in dariol moulds.
Time.—About 2 hours. Average Cost, 7d. or 8d. Sufficient for 5 or 6 persons.
1802.—CARROT PUDDING.
Ingredients.—½ a lb. of young carrots, ½ a lb. of fresh breadcrumbs, ½ a lb. of butter, ¼ of a lb. of castor sugar, ¼ of a lb. of glacé cherries, 2 eggs, 1 teaspoonful of ground cinnamon, a good pinch of salt.
Method.—Wash and scrub the carrots, but do not scrape them; put them into slightly salted water and boil until tender, then rub through a fine sieve. Cream the butter and sugar together, add the yolks of eggs and beat well, then mix in the breadcrumbs, cinnamon, cherries cut in quarters, and the carrot pulp. Whip the whites to a stiff froth, stir them very lightly into the rest of the ingredients, pour the mixture into a well-buttered mould, and steam for 2¼ to 2½ hours. Serve with lemon sauce or sherry sauce.
Time.—3 to 3¼ hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 7 or 8 persons.
