Observations on Making Puddings
The outside of a boiled pudding often tastes disagreeably, which arises from the cloth not being nicely washed, and kept in a dry place. It should be dipped in boiling water, squeezed dry, and floured, when to be used.
If bread, it should be tied loose; if batter, tight over.
The water should boil quick when the pudding is put in; and it should be moved about for a minute, lest the ingredients should not mix.
Batter pudding should be strained through a coarse sieve, when all is mixed. In others the eggs separately.
The pans and basons must be always buttered.
A pan of cold water should be ready, and the pudding dipt in as soon as it comes out of the pot, and then it will not adhere to the cloth.