Mrs Beetons Puddings and Desserts Revisited
Baked or Boiled Arrowroot Pudding
900ml (1½ pints) Milk
Good Short Crust
25g (1oz) Butter
2 tbsp (heaped) Moist Sugar (Soft Brown Sugar)
2 tbsp Arrowroot
½ Lemon, rind only
A Little Grated Nutmeg
Mix the arrowroot with enough cold milk to will make into a smooth, moderately thick batter.
Put the remaining milk into a saucepan with the lemon peel and allow to infuse for about 30 minutes.
When it boils, strain gently into the batter, stirring constantly to keep it smooth.
Add the butter.
Beat well until thoroughly mixed and sweeten with moist sugar (soft brown sugar).
Put the mixture into a pie dish, around which a border of pastry has been placed.
Grate a little nutmeg over the top.
Bake the pudding from 1 to 1¼ hour, in a moderate oven, or boil it the same length of time in a well buttered basin.
To enrich this pudding, stir to the other ingredients, just before it is put in the oven, 3 well whisked eggs and add a tablespoonful of brandy.
For a nursery pudding, the addition of the latter ingredients will be found quite superfluous, as also the pastry round the edge of the dish.
Time: 1 to 1¼ hour, baked or boiled.
Sufficient for 5 or 6 persons.
Seasonable at any time.
BAKED or BOILED ARROWROOT PUDDING
1240. INGREDIENTS - 2 tablespoonfuls of arrowroot, 1-1/2 pint of milk, 1 oz. of butter, the rind of 1/2 lemon, 2 heaped tablespoonfuls of moist sugar, a little grated nutmeg.
Mode - Mix the arrowroot with as much cold milk as will make it into a smooth batter, moderately thick; put the remainder of the milk into a stewpan with the lemon-peel, and let it infuse for about 1/2 hour; when it boils, strain it gently to the batter, stirring it all the time to keep it smooth; then add the butter; beat this well in until thoroughly mixed, and sweeten with moist sugar. Put the mixture into a pie-dish, round which has been placed a border of paste, grate a little nutmeg over the top, and bake the pudding from 1 to 1-1/4 hour, in a moderate oven, or boil it the same length of time in a well-buttered basin. To enrich this pudding, stir to the other ingredients, just before it is put in the oven, 3 well-whisked eggs, and add a tablespoonful of brandy. For a nursery pudding, the addition of the latter ingredients will be found quite superfluous, as also the paste round the edge of the dish.
Time - 1 to 1-1/4 hour, baked or boiled.
Average cost, 7d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
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