VERY GOOD RAISIN PUDDINGS.
To three quarters of a pound of flour add four ounces of fine crumbs of bread, one pound of beef-suet, a pound and six ounces of raisins, weighed after they are stoned, a quarter of a teaspoonful of salt, rather more of ginger, half a nutmeg, an ounce and a half of candied peel, and four large or five small eggs beaten, strained, and mixed with a cupful of milk, or as much more as will make the whole of the consistence of a very thick batter. Pour the mixture into a well-floured cloth of close texture, which has previously been dipped into hot water, wrung, and shaken out. Boil the pudding in plenty of water for four hours and a half. It may be served with very sweet wine, or punch sauce; but if made as we have directed, will be much lighter than if sugar be mixed with the other ingredients before it is boiled; and we have found it generally preferred to a richer plum-pudding.
No. 1. Flour, 3/4 lb.; bread-crumbs, 4 oz.; beef-suet, 1 lb.; stoned raisins, 1 lb. 6 oz.; candied peel, 1-1/2 oz.; 1/2 nutmeg; eggs, 4 large, or 5 small; little salt and ginger: 4-1/2 hours.
Superior Raisin Pudding.—No. 2. Bread-crumbs and flour each 4 oz.; suet, 12 oz.; stoned raisins, 1 lb.; salt, third of saltspoonful; 1/2 nutmeg; ginger, 1/2 teaspoonful; half as much mace; sugar, 4 oz.; candied citron or orange-rind, 2 oz.; eggs, 4; milk or brandy, 3 to 5 tablespoonsful: to be well mixed and beaten together and boiled 4 hours.
Obs.—The remains of this pudding will answer well for the receipt which follows. Sultana raisins can be used for it instead of Malaga, but they are not so sweet.