PLUM PUDDING.

This is a plain pudding which can be eaten instead of Christmas pudding by those who are inclined to be dyspeptic 1/2 lb. of wholemeal breadcrumbs, 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of raisins, 2 oz. of small sago, 2 oz. of butter, 3 oz. of sugar, 2 eggs, 1 teaspoonful of cinnamon, and some milk.  Wash and stone the raisins.  Rub the butter into the wheatmeal.  Mix together the raisins, butter, wheatmeal, cinnamon, sugar, and breadcrumbs.  Boil the sago in 1/2 pint of milk until soft, adding as much water as the sago will absorb.  Mix it with the other ingredients, beat up the eggs, add them, and mix all well.  If the mixture is too dry add as much milk as is necessary to moisten all well.  Fill a buttered pudding basin with the mixture, tie over with a pudding cloth, and steam 3 hours.  Eat with a sweet white sauce.

POOR EPICURE’S PUDDING.

1 pint of milk, a stick of cinnamon (4 inches long), 12 blanched and sliced almonds, the thin rind of 1 lemon, sugar to taste, 3 eggs, some Allinson wholemeal bread, and 2 oz. of butter.  Boil the milk with the sugar, cinnamon, and almonds; remove the cinnamon, let the milk cool a little, and then add carefully the eggs well beaten.  Pour the mixture into a wide, rather shallow pie-dish.  Butter slices of bread on both sides, and cover the pie-dish with these; the bread should be free from crust, and entirely cover the milk.  Bake in a moderate oven about 45 minutes.

POPPY-SEED PUDDING.

4 oz. of white poppy-seed, 3 eggs, 3 oz. of sugar, 1-1/2 oz. of butter, 6 oz. of Allinson fine wheatmeal, 2 tablespoonfuls of orange-water, and 1/2 pint of milk.  Scald the poppy-seed with boiling water, drain this on and crush the seed in a pestle and mortar, adding a little of the milk.  When the poppy-seed has been crushed fairly fine, add the yolks of the eggs, well beaten, the sugar, meal, butter, orange-water, and the rest of the milk; mix all well, beat the whites of the eggs to a stiff froth, add this to the rest of the mixture, turn all into a buttered pie-dish, and bake the pudding 1-1/2 hours.

PRUNE PUDDING.

1 lb. of prunes or French plums, 4 eggs, 1 pint of milk, 1 teaspoonful of Allinson cornflour, sugar and flavouring to taste.  Wash the prunes, remove the stones, and soak the prunes in 1/2 pint of water over night.  Stew them very gently in an enamelled saucepan in the water in which they soaked, and add a little more if needed; when the prunes are quite tender, mash them well with a fork or wooden spoon, and let them cool.  Beat the whites of the eggs to a stiff froth, and mix this with the mashed prunes when quite cold.  Meanwhile make a custard with the milk, cornflour, and the yolks of eggs, adding sugar and a few drops of almond essence; let it cool.  Heap the prunes on a glass dish and pour the custard round, and serve.