27.3.1901
A pudding which is to (be) boiled should be placed in a saucepan of boiling water the water must boil all the time the pudding is cooking and the pudding must be under the water the whole time. A kettle of boiling water should be at hand to fill up the saucepan as may be necessary.

A boiled pudding may be cooked in a basin mould or in a scalded floured cloth - the larger the saucepan you have the better the pudding will be. Puddings boiled in the cloth are the lightest, pudding basins should be well greased and dusted with sugar for a fruit pudding.

The crust should be a quarter of an inch thick for beefsteak puddings and 1/8th inch thick for a fruit pudding the basin should always be quite full and the cloth should not be tied too tight over it, the cloth should be scalded and floured - to dish up a pudding lift it out of a saucepan with a fork on the lid of the saucepan turned up to catch the water take the cloth by all four corners draw it gently towards the top. If the pudding cracks it is not done - meat puddings should never be turned out at all.