Inexpensive Puddings from Cake and Custard

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

Base for pudding

remains of a sponge or a Savoy cake ↝ Cake, sponge [Cakes and pies]
a few ratifias or macaroons ↝ Cookie, macaroon [Cookies and brownies]
Part of a mould of sweet rice ↝ Rice, sweet, cooked with honey [Rice]
remains of a dish of Arocē Docē
Macaroni boiled tender in milk, or in milk and water ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]
sago stewed very thick

Custard

four eggs to the pint of milk if small, and three if very large and fresh ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the pint of milk ↝ Milk, NFS [Milk, reduced fat]
not very highly sweetened ↝ Almond milk, sweetened [Plant-based milk]

Sago preparation

Two ounces [of sago]
a pint of liquid

Instructions (14)

Break up the cake (sponge or Savoy) lightly or crumble it.
Intermix with broken-up ratifias or macaroons, or not.
Prepare a custard with 4 eggs to a pint of milk (if small eggs) or 3 eggs (if large, fresh eggs), not too highly sweetened.
Pour the custard over the cake mixture at least half an hour before baking.
Add any desired flavouring to the custard.
Place the mixture in a slow oven.
Alternatively, use part of a mould of sweet rice or remains of Arocē Docē as the base.
Ensure the custard is perfectly and equally mingled with other ingredients.
Boil macaroni tender in milk or milk and water to make a pudding.
Stew sago very thick to make another pudding.
Mix the custard with the warm sago.
For sago pudding: wash 2 ounces of sago well, and heat slowly in a pint of liquid until tender (15-20 minutes).

Baking and Serving

All these puddings require a gentle oven.
The puddings are ready to serve when firm in the centre and a knife plunged into them comes out clean.

Original Text

CAKE AND CUSTARD, AND VARIOUS OTHER INEXPENSIVE PUDDINGS.

Even when very dry, the remains of a sponge or a Savoy cake will serve excellently for a pudding, if lightly broken up, or crumbled, and intermixed or not, with a few ratifias or macaroons, which should also be broken up. A custard composed of four eggs to the pint of milk if small, and three if very large and fresh, and not very highly sweetened, should be poured over the cake half an hour at least before it is placed in the oven (which should be slow); and any flavour given to it which may be liked. An economical and clever cook will seldom be at a loss for compounding an inexpensive and good pudding in this way. More or less of the cake can be used as may be convenient. Part of a mould of sweet rice or the remains of a dish of Arocē Docē (see Chapter XXIII.), and various other preparations may be turned to account in a similar manner; but the custard should be perfectly and equally mingled with whatever other ingredients are used. Macaroni boiled tender in milk, or in milk and water, will make an excellent pudding; and sago stewed very thick, will supply another; the custard may be mixed with this last while it is still just warm. Two ounces well washed, and slowly heated in a pint of liquid, will be tender in from fifteen to twenty minutes. All these puddings will require a gentle oven, and will be ready to serve when they are firm in the centre, and do not stick to a knife when plunged into it.

Notes

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