Page:The Jewish Manual.djvu/155

 be laid over the top when the pudding is nearly baked. A CHERRY BATTER PUDDING. Stone and pick some fine cherries, put them into a buttered mould, and pour over them a fine batter well sweetened, tie over the mould closely, and boil one hour and a half; serve with sweet sauce. This is a delicious pudding; plums or damsons are sometimes used instead of cherries. CUMBERLAND PUDDING. Take equal quantities of bread crumbs, apples finely chopped, currants and shred suet, sweeten with brown sugar, and mix all together with three eggs, a little brandy, grated nutmeg, and lemon peel; boil in a round mould from one to two hours, according to the size of the pudding. COLLEGE PUDDING. These are made in a similar way to Cumberland pudding, with the omission of the apples, they are made in balls, and fried or baked in cups. A sweet sauce is served with them.