Normandy Pudding

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 (7)
Instructions (13)
  1. Boil eight ounces of rice in a pint and a half, or rather more, of water, until very soft and dry.
  2. Stir two ounces of fresh butter and three of sugar into the cooked rice.
  3. Simmer the rice mixture for a few minutes after the butter and sugar are added.
  4. Pour the rice mixture out and let it cool.
  5. Strip the stalks from as many red currants, or Kentish cherries, as will fill a tart-dish of moderate size.
  6. For each pint of the fruit, allow from three to four ounces of sugar.
  7. Line the bottom and sides of a deep dish with part of the cooled rice mixture.
  8. Put in a thick layer of fruit and sugar.
  9. Add a layer of rice mixture.
  10. Alternate layers of fruit and rice until the dish is full, reserving enough rice mixture for a thick top layer.
  11. Smooth the top layer of rice equally with a knife.
  12. Sift sugar thickly on top, or brush it with good cream.
  13. Send the pudding to a moderate oven for half an hour, or longer, should it be large.
Original Text
NORMANDY PUDDING. (GOOD.) Boil, until very soft and dry, eight ounces of rice in a pint and a half, or rather more, of water,[152] stir to it two ounces of fresh butter and three of sugar, and simmer it for a few minutes after they are added; then pour it out, and let it cool for use. Strip from the stalks as many red currants, or Kentish cherries, as will fill a tart-dish of moderate size, and for each pint of the fruit allow from three to four ounces of sugar. Line the bottom and sides of a deep dish with part of the rice; next, put in a thick layer of fruit and sugar; then one of rice and one of fruit alternately until the dish is full. Sufficient of the rice should be reserved to form a rather thick layer at the top: smooth this equally with a knife, sift sugar thickly on it, or brush it with good cream, and send the pudding to a moderate oven for half an hour, or longer, should it be large. Morella cherries, with a little additional sugar, make an excellent pudding of this kind. 152.  A quart of milk can be substituted for this; but with the fruit, water perhaps answers better.
Notes
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