(Currants treated in this way will not disagree with the
most delicate child. They are abominations if not so treated.) Rub the
nutter into the flour, or chop it as you would suet. Blanch the almonds by
steeping them in boiling water for a few minutes: the skins may then be
easily removed; chop very finely, or put through a mincer. Wash, core, and
mince (but do not peel) the apples. Grate off the yellow part of the lemon
rind. Mince or grate the carrots.
Mix together the flour, nutter, sugar, lemon rind, almonds and nutmeg.
Then add the raisins, sultanas and currants. Lastly, add the grated carrot
and apple, taking care not to lose any of the juice. Don't add any other
moisture. If the directions have been exactly followed, it will be moist
enough. Put it into pudding-basins or tin moulds greased with nutter, and
boil or steam for 8 hours.
26. RAILWAY PUDDING.
2 eggs, 1 oz. butter, 3 ozs. flour, 2 ozs. castor sugar, 2 tablespoons
milk.
Beat the butter and sugar to a cream. Separate the whites and yolks of the
eggs. Beat the yolks, and add to sugar and butter. Add the flour, and
lastly, stir in the whites, whisked to a froth, very gently. Have ready a
hot, greased tin, pour in the mixture quickly, and bake in a very hot oven
from 6 to 8 minutes. Warm some jam in a small saucepan. Slip the pudding
out of the tin on to a paper sprinkled with castor sugar.
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