Rich cakes require a hot oven or the fruit will sink to the bottom, plain cakes require a moderate oven or they will hard on the top in the first half hour and then being unable to rise will become heavy. Cake tins should be lined with paper both at the bottom, sides and 3 inches above the top. Small cakes are better cooked briskly with a good heat at the top. Tins for sponge cakes should be greased by being brushed with melted fat or butter, sprinkled with equal quantities of flour and caster sugar.
The tins and all materials should be prepared before commencing to mix the cake. Sultanas and currants should be rubbed clean with dried flour and the stones removed, candied peel cut in thin slices or dice, almonds blanched and chopped, eggs well beaten, flour sifted. Sponge cakes must not be beaten after adding the flour and must cook in a very moderate oven.
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.