Yorkshire pudding

“ He ought, every day, to have a pudding for his dinner—either rice, arrow-root, sago, tapioca, suet-pudding, batter pudding, or Yorkshire-pudding, mixed with crumbs of bread and gravy—free from grease. A well-boiled suet-pudding, with plenty of suet in it, is one of the best puddings he can have; it is, in point of fact, meat and farinaceous food combined, and is equal to and will oftentimes prevent the giving of cod-liver oil. Before cod-liver oil came into vogue, suet boiled in milk was the remedy for a delicate child ”

“ As we became more luxurious we would provide for ourselves Yorkshire pudding, which we discovered trying to make pancakes, and pancakes, which we discovered trying to make Yorkshire pudding. Worcester Sauce and the invaluable curry powder were never wanting. ”

“ The old fashion of Yorkshire pudding with roast beef is too good a one to be abandoned, though its substitute of potatoe pudding is not to be rejected. Garnish with finely scraped horseradish.—Where cold roast beef is not liked, or if too underdone to eat cold, slices may be gently simmered over the fire in gravy or broth, or a very little water, and a little pepper and salt, eschalot vinegar, or some sort of catsup. ”

“ Method.—Stir the sugar and yolks of eggs together until thick and creamy, then add the butter melted. Pass the flour, baking-powder and a good pinch of salt through a sieve, stir it lightly into the rest of the ingredients, and add milk by degrees until the mixture drops readily from the spoon. Now whisk the whites of eggs stiffly, stir them in as lightly as possible, and pour the preparation into a well-buttered Yorkshire pudding-tin. Bake in a moderately hot oven for about 20 minutes, let it cool, split in halves, spread thickly with jam, replace the parts, and press lightly together. ”

“ An oatmeal hasty pudding also comes from Yorkshire. Beat the yolks of two eggs with half a pint of new milk, cold, and a little salt. Thicken this with fine oatmeal, and beat to a very smooth batter. Set a pint and a half of new milk on the fire, and when it is scalding hot pour in the batter, stirring it well that it may be smooth and not burn. Let it be over the fire till it thickens, but do not permit it to boil, and the moment you take it from the fire pour it into a dish. It is eaten with cold butter and sugar, and either a little lemon juice or vinegar. ”

“ If we wish to make it very tasty we fry a finely chopped onion first and add that to it. White sweet sauce is made from wholemeal flour, milk, sugar, and a little cinnamon, cloves, lemon juice, vanilla, or other flavouring. Yorkshire puddings, Norfolk dumplings, batter puddings, and such puddings can all be made with wholemeal flour, and are more nourishing and healthy, and do not lie so heavy as those made from white flour. ”

“ And that on Saturday the witness was coming to Leeds without seeing the powder put in, when his wife reminded him that it was necessary he should see it put in. Witness said his wife had made the pudding earlier than usual for that purpose. Witness saw the powder put in, which was four or five times larger than any of the other powders. On his return from Leeds, about twenty minutes after twelve o'clock, his wife had prepared a small cake from some of the dough which was left after making the pudding ”

“ All meat puddings should be served in the basins in which they are boiled, a napkin being neatly folded round. The carver should remove a round piece from the lid of the pudding, and pour in enough of the broth from the sauce boat to fill it up; this will ensure each person getting the same kind of gravy. This pudding may be made of sheep’s head after it has been boiled. To make the crust for a richer pudding, use equal quantities of suet and flour. Mix a pinch of salt with the flour and suet, make into a paste with cold water in the proportion of 1⁄2 pint to 1 lb. ”

“ Two of these dishes, always served up one after the other, made the usual Dinner of a Substantial Gentleman or wealthy Citizen." But the French traveller becomes enthusiastic over the English pudding. "The pudding is a dish very difficult to be described. Flour, milk, eggs, butter, sugar, suet, marrow, raisins, &c., are the most common ingredients of a pudding. They bake them in an oven, they boil them with meat, they make them fifty different ways. Blessed be he that invented Pudding. Ah, what an excellent thing is an English Pudding!" ”

“ Into a pint and a half of flour, stir gradually a quart of milk; stir it till free from lumps, then add seven beaten eggs, a couple of tea spoonsful of salt, and a grated nutmeg. A pudding made in this manner is good either baked or boiled; it takes two hours to boil and one to bake it. It should be eaten as soon as cooked or it will be heavy. This as well as all other kinds of boiled puddings should not be put into the pot until the water boils and should not be allowed to stop for a moment, if the water wastes much in boiling, fill the pot up with boiling water. ”

“ I wish, Elizabeth, you would tell me some new puddings. Archie says ours are so dull."
Elizabeth immediately threw herself into the subject of puddings.
"I know one new pudding, but it takes two days to make and it's very expensive. We only have it for special people. You know 'Aunt Mag,' of course? and 'Uncle Tom'? That's only 'Aunt Mag' with treacle. Semolina, sago, big rice—we call those milk things, we don't dignify them by the name of pudding. What else is there? Tarts, oh! and bread puddings, and there's that greasy kind you eat with syrup, suet dumplings. ”

“ In making batter puddings, but a small portion of the milk should be put to the flour at first, as it will be difficult to stir out the little lumps, if the whole quantity is mixed together at once. After the flour is stirred smooth, in a part of the milk, add the eggs not beaten, and beat the mixture well; then add the remainder of the milk, and stir all together till equally mixed. A flour pudding is much lighter, when the materials are all beaten together, than if the eggs are done separately. ”

“ From that time the English became so famous for puddings, that they are called pudding-eaters all over the world to this day.
At her demise, the woman’s son was taken into favour, and made the King’s chief cook; and so great was his fame for puddings, that he was called Jack Pudding all over the kingdom, though, indeed, his real name was John Brand, as by the records of the kitchen you will find. This Jack Pudding became yet a greater favourite than his mother, insomuch that he had the King’s ear as well as his mouth at command, for the King, you must know, was a mighty lover of pudding. ”

“ Wheaten bread, which is by no means so palatable, and certainly not half so nutritive, now costs something more than three pence the pound: and to this may be added, that dry bread can hardly be eaten alone; but of suet pudding a very comfortable meal may be made without any thing else.
A pudding in great repute in all parts of North America, is what is called an apple pudding. This is an Indian pudding, sometimes with, and sometimes without suet, with dried cuttings of sweet apples mixed with it; and when eaten with butter, it is most delicious Food. ”

“ It is better to stew these dried fruits for a pudding of this kind, for all the boiling the pudding proper requires is 15-20 minutes, or long enough to set the custard. A pudding made of similar materials, in a flat pan and baked in a slow oven, is equally good, and affords another agreeable variation. In seasons when eggs are scarce, a large tablespoonful of [416] cornflour may be put to 1⁄4 pint milk, or rather less, according to the quantity of bread used; and if this be whipped up with one egg, it will be sufficient to stiffen a pint pudding, so that it will stand firmly on the dish. ”

“ The best way to prepare most of these puddings is to let the ingredients gently cook on the top of the stove and then to turn them into a pie-dish to finish them in the oven for 4 hour or a little longer, according to the heat of the oven. Should eggs be added, they should be beaten well, then mixed with the pudding before it goes into the oven. Most farinaceous milk puddings are improved by the use of Allinson fine wheatmeal with the other ingredients. For instance, use 2 oz. of giant sago and 2 oz. ”

“ A bag made of two thicknesses of cheese-cloth, stitched together, will do. Always leave room in mold or bag for pudding to rise, using a smaller or larger mold according to quantity of pudding. If not boiled steadily, and emptied as soon as done, puddings will fall and stick.
ALMOND PUDDING Beat the yolks of four eggs very light with one-half cup of sugar; then add one-half cup of grated walnuts or almonds, one-half cup of grated white bread crumbs, then the stiffly-beaten whites of four eggs. Put in pudding form and steam from one and one-half to two hours. Serve with wine or fruit sauce. ”

“ After one or two trials a cook will know when to put the pudding under the meat, for that must depend upon the size of the joint, as it ought to go to table as soon as it is done, or it will be heavy. They are much lighter not turned. The fat will require to be poured off, once or twice.
Potato Puddings.
Boil in a quart of milk, a bit of lemon peel, and some nutmeg. Rub smooth, in a little cold milk, 4 table-spoonsful of potato flour, and stir it, by degrees, into the hot milk; when cool, add sugar, and 3 or 4 eggs, or more as you like, put it into a dish, and bake an hour. ”

“ When the pudding has boiled a long enough time, dip the bag quickly in cold water, and the pudding will turn out easily. Allow five large eggs to 1 quart of milk usually to make custard solid enough to keep its shape when turned from the mold. One teaspoonful of extract will flavor one quart. Always stand individual cups in a pan partly filled with hot water. Place pan containing custard cups in a moderate oven and bake slowly forty minutes. Always sift flour over beef suet when chopping it to be used in puddings. ”

“ Take a large clean square cloth of coarse strong linen, dip it in boiling water, shake it, spread it out in a large pan, and dredge it with flour to prevent the pudding from sticking to it when boiled. Then pour the pudding-mixture into the cloth; leave room for it to swell, and tie it firmly, plastering up the tying-place with a bit of coarse dough made of flour and water. Have ready a large pot full of water, and boiling hard. Put in the pudding, and boil it well from six to eight hours. Less than six will not be sufficient, and eight hours will not be too long. ”

“ As for cheese-cakes, custards, tansies, &c., they are manifest puddings, and all of Sir John's own contrivance; custard being as old, if not older, than Magna Charta. In short, pudding is of the greatest dignity and antiquity; bread itself, which is the very staff of life, being, properly speaking, a bak'd wheat pudding.
To the satchel, which is the pudding-bag of ingenuity, we are indebted for the greatest men in church and state. All arts and sciences owe their original to pudding or dumpling. What is a bagpipe, the mother of all music, but a pudding of harmony? ”

“ If there is much fat in the dripping-pan before the pudding is ready to be put in, drain it off, leaving just enough to prevent the batter from sticking to the bottom.
Receipt for Pudding. 1 pint of milk. 4 eggs, whites and yolks beaten separately. 2 cups of prepared flour. 1 teaspoonful salt.
Be careful, in mixing, not to get the batter too stiff.
This pudding, which the cook who introduced it into my family persisted in calling “Auction pudding,” is very palatable and popular, and not so rich as would be [86] thought from the manner of baking. ”

“ Pass the flour through a sieve on to a board, mix with it the salt and baking powder, and thoroughly rub in the butter. Make a hole in the centre of the paste, pour in the water, stirring it into the paste at the same time with the other hand. When sufficiently moist to adhere in the shape of a ball, roll out to the required thickness. If cooked in a basin the pudding will require to boil for at least three hours; if in a cloth, less time will be found sufficient. ”

“ A pudding in which there is much bread should be tied up loosely, to allow it to swell. A batter pudding tied tight. Batter requires long beating; mix the milk and eggs by degrees into the flour, to avoid making it lumpy; this will be the case sometimes, and then the batter may be strained; but such waste may be avoided, by care in mixing at first. Tie meat puddings up tight.
More care is necessary in baking than in boiling puddings. They should not be scorched in a too hot, nor made sodden, in a too cool oven. ”

“ Garnish the pudding with sifted white sugar, and with candied or preserved orange or lemon peel.
In boiling a pudding, cold water should never be added. Keep a kettle of hot water to replenish the water in the pot as it boils away. As soon as the pudding is done, remove it from the boiling water. A decrease in heat whilst cooking, makes boiled pudding sodden, and makes baked pudding fall. The best sauce for a boiled pudding is cold sauce made of the frothed whites of eggs, butter, sugar, nutmeg, and a little French brandy, while for a baked pudding, a rich, boiled wine sauce is best. ”

“ A quicker method, and one that gives practically the same results, is to stand the pudding in a saucepan containing boiling water to about half the depth of the mould or basin, the surrounding water being frequently replenished with more boiling water. A pudding to be steamed should not more than three-quarters fill the basin; and two folds of paper, made waterproof by being rubbed with butter or fat, should cover the top instead of a cloth, which prevents the pudding rising. ”