Baden-Baden Puddings

Instructions

1. Prepare the same paste as for the preceding receipt, and add to it by degrees a couple of tablespoonsfuls of fine raspberry, strawberry, or apricot jam, which has previously been worked smooth with the back of a spoon.
2. Half fill some buttered pattypans or small cups with the mixture and bake the puddings in a gentle oven from fifteen to twenty minutes, or rather longer should it be very slow.
3. For variety, omit the preserve, and flavour the puddings with the lightly grated rind of a fresh lemon, and with an ounce or so of candied peel shred small; or with a little vanilla pounded with a lump or two of sugar, and sifted through a hair sieve; or with from three to four drachms of orange flowers pralineés reduced to powder; or serve them quite plain with a fruit sauce.