ddings are best when mixed an hour or two before they are boiled; the
ingredients by that means amalgamate, and the whole becomes richer and
fuller of flavour, especially if the various articles be thoroughly well
stirred together.

A table-spoonful of treacle will give it a rich brown colour. See
pudding sauce, No. 269, and pudding catchup, No. 446.

N.B. This pudding may be baked in an oven, or under meat, the same as
Yorkshire pudding (No. 552); make it the same, only add half a pint of
milk more: should it be above an inch and a quarter in thickness, it
will take full two hours: it requires careful watching, for if the top
gets burned, an empyreumatic flavour will pervade the whole of the
pudding. Or, butter some tin mince-pie patty-pans, or saucers, and fill
them with pudding, and set them in a Dutch oven; they will take about an
hour.

_Maigre Plum Pudding._

Simmer half a pint of milk with two blades of mace, and a roll of
lemon-peel, for ten minutes; then strain it into a basin; set it away to
get cold: in the mean time beat three eggs in a basin with three ounces
of loaf-sugar, and the third of a nutmeg: then add three ounces of
flour; beat it well together, and add the milk by degrees: then put in
three ounces of fresh butter broken into small pieces, and three ounces
of bread-crumbs; three ounces of currants washed and picked clean, three
ounces of raisins stoned and chopped: stir it all well together. Butter
a mould; put it in, and tie a cloth tight over it. Boil it two hours and
a half. Serve it up with melted butter, two table-spoonfuls of brandy,
and a little loaf-sugar.

_A Fat Pudding._

Break five eggs in a basin; beat them up with a tea-spoonful of sugar
and a table-spoonful of flour; beat it quite smooth; then put to it a
pound of raisins, and a pound of suet; it must not be chopped very fine;
butter a mould well; put in the pudding; tie a cloth over it tight, and
boil it five hours.

N.B. This is very rich, and is commonly called a marrow pudding.

_Pease Pudding._--(No. 555.)

Put a quart of split pease into a clean cloth; do not tie them up too
close, but leave a little room for them to swell; put them on in cold
water, to boil slowly till they are tender: if they are good pease they
will be boiled enough in about two hours and a half; rub them through a
sieve into a deep dish, adding[343-*] to them an egg or two, an ounce of
butter, and some pepper and salt; beat them well togeth