Mrs Beetons Puddings and Desserts Revisited
Boiled Custard Pudding
600ml (1 pint) Milk
4 Eggs
1 tbsp Flour
Lemon Rind or Cinnamon, to taste
Flavour the milk by infusing in it a little lemon rind or cinnamon.
Whisk the eggs, stir in the flour gradually and pour them over the milk and stir the mixture well.
Butter a basin that will exactly hold it.
Add the custard and tie a floured cloth over.
Put into boiling water and move it about for a few minutes, to prevent the flour from settling.
Boil it slowly for 30 minutes.
Turn it out of the basin and serve.
The pudding may be garnished with redcurrant jelly and sweet sauce may be served with it.
Time: 30 minutes.
Sufficient for 5 or 6 persons.
Seasonable at any time.
BOILED CUSTARD PUDDING
1269. INGREDIENTS - 1 pint of milk, 1 tablespoonful of flour, 4 eggs, flavouring to taste.
Mode - Flavour the milk by infusing in it a little lemon-rind or cinnamon; whisk the eggs, stir the flour gradually to these, and pour over them the milk, and stir the mixture well. Butter a basin that will exactly hold it; put in the custard, and tie a floured cloth over; plunge it into boiling water, and turn it about for a few minutes, to prevent the flour from settling in one part. Boil it slowly for 1/2 hour; turn it out of the basin, and serve. The pudding may be garnished with red-currant jelly, and sweet sauce may be sent to table with it.
Time - 1/2 hour.
Average cost, 7d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
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