The Elegant Economist’s Pudding (Baked)

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 (9)

For the pudding base

slices of plum-pudding ↝ Plums, raw [Fruits and Fruit Juices]

For the custard or sweet pudding mixture

One pint of new milk poured boiling on an ounce and a half of tous-les-mois, smoothly mixed with a quarter of a pint of cold milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
an ounce and a half of tous-les-mois, smoothly mixed with a quarter of a pint of cold milk
a quarter of a pint of cold milk ↝ Milk, NFS [Milk, reduced fat]
four ounces of sugar ↝ Sugar, NFS [Sugars and honey]
four small eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little lemon-grate
two or three bitter almonds, or a few drops of ratifia ↝ Nuts, almonds, whole, raw [Nut and Seed Products]

Alternative thickener

Two ounces and a half of arrow-root may be used in lieu of the tous-les-mois ↝ Burdock root, raw [Vegetables and Vegetable Products]

Instructions (10)

Butter a deep tart-dish well.
Cut slices of plum-pudding to join exactly in lining the dish.
Press the pudding slices against the dish lightly to make them adhere.
Pour in enough custard (previously thickened and left to become cold), or any other sweet pudding mixture, to fill the dish almost to the brim.
Cover the top with thin slices of the plum pudding.
Bake in a slow oven from thirty minutes to a full hour, according to the quantity and quality of the contents.

For the specific pudding mixture

Mix one ounce and a half of tous-les-mois smoothly with a quarter of a pint of cold milk.
Pour one pint of new milk, boiling, over the mixture.
Add four ounces of sugar, four small eggs, a little lemon-grate, and two or three bitter almonds, or a few drops of ratifia.
Bake in a quite slow oven for nearly three-quarters of an hour.

Original Text

THE ELEGANT ECONOMIST’S PUDDING.

We have already given a receipt for an exceedingly good boiled pudding bearing this title, but we think the baked one answers even better, and it is made with rather more facility. Butter a deep tart-dish well, cut the slices of plum-pudding to join exactly in lining it, and press them against it lightly to make them adhere, as without this precaution they are apt to float off; pour in as much custard (previously thickened and left to become cold), or any other sweet pudding mixture, as will fill the dish almost to the brim; cover the top with thin slices of the plum pudding, and bake it in a slow oven from thirty minutes to a full hour, according to the quantity and quality of the contents. One pint of new milk poured boiling on an ounce and a half of tous-les-mois, smoothly mixed with a quarter of a pint of cold milk, makes with the addition of four ounces of sugar, four small eggs, a little lemon-grate, and two or three bitter almonds, or a few drops of ratifia, an excellent pudding of this kind; it should be baked nearly three-quarters of an hour in a quite slow oven. Two ounces and a half of arrow-root may be used in lieu of the tous-les-mois.

Notes

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