Scrape Sugar on it, and serve it up.
A PIPPIN-PUDDING
Take Pippins and pare, and cut off the tops of them pretty deep. Then take
out as much of your Apple as you can take without breaking your Apple,
then fill your Apple with pudding-stuff, made with Cream, a little Sack,
Marrow, Grated bread, Eggs, Sugar, Spice and Salt; Make it pretty stiff.
Put it into the Pippins; lay the tops of the Pippins upon the Pippins
again, stick it through with a stick of Cinnamon. Set as many upright in
your dish as you can: and so fill it up with Cream, and sweeten it with
Sugar and Mace; and stew them between two dishes.
TO MAKE A BAKED OATMEAL-PUDDING
Take middle Oat-meal, pick it very clean, steep it all night in Cream, half
a Pint of Oat-meal, to a quart of Cream, make your Cream scalding hot,
before you put in your Oat-meal, so cover it close. Take a good handful of
Penny-royal, shred it very small, with a pound of Beef-suet. Put it to your
Cream with half a pound of Raisins of the Sun, Sugar, Spice, four or five
Eggs, two whites away. So bake it three quarters of an hour; and then serve
it up.
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