| Page |
| Introductory Remarks | 423 |
| A baked Plum Pudding en Moule, or Moulded | 424 |
| The Printer’s Pudding | 424 |
| Almond Pudding | 425 |
| The Young Wife’s Pudding (Author’s receipt) | 425 |
| The Good Daughter’s Mincemeat Pudding (Author’s receipt) | 426 |
| Mrs. Howitt’s Pudding (Author’s receipt) | 426 |
| An excellent Lemon Pudding | 426 |
| Lemon Suet Pudding | 427 |
| Bakewell Pudding | 427 |
| Ratifia Pudding | 427 |
| The elegant Economist’s Pudding | 428 |
| Rich Bread and Butter Pudding | 428 |
| A common Bread and Butter Pudding | 429 |
| A good baked Bread Pudding | 429 |
| Another baked Bread Pudding | 430 |
| A good Semoulina or Soujee Pudding | 430 |
| French Semoulina Pudding, or Gâteau de Semoule | 430 |
| Saxe-Gotha Pudding, or Tourte | 431 |
| Baden Baden Puddings | 431 |
| Sutherland, or Castle Puddings | 432 |
| Madeleine Puddings (to be served cold) | 432 |
| A good French Rice Pudding, or Gâteau de Riz | 433 |
| A common Rice Pudding | 433 |
| Quite cheap Rice Pudding | 434 |
| Richer Rice Pudding | 434 |
| Rich Pudding Meringué | 434 |
| Good ground Rice Pudding | 435 |
| Common ground Rice Pudding | 435 |
| Green Gooseberry Pudding | 435 |
| Potato Pudding | 436 |
| A Richer Potato Pudding | 436 |
| A good Sponge-cake Pudding | 436 |
| Cake and Custard, and various other inexpensive Puddings | 437 |
| Baked Apple Pudding, or Custard | 437 |
| Dutch Custard, or Baked Raspberry Pudding | 438 |
| Gabrielle’s Pudding, or sweet Casserole of Rice | 438 |
| Vermicelli Pudding, with apples or without, and Puddings of Soujee and Semola | 439 |
| Rice à la Vathek, or Rice Pudding à la Vathek (extremely good) | 440 |
| Good Yorkshire Pudding | 440 |
| Common Yorkshire Pudding | 441 |
| Normandy Pudding (good) | 441 |
| Common baked Raisin Pudding | 441 |
| A richer baked Raisin Pudding | 442 |
| The Poor Author’s Pudding | 442 |
| Pudding à la Paysanne (cheap and good) | 442 |
| The Curate’s Pudding | 442 |
| A light baked Batter Pudding | 443 |