BOILED CUSTARD PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 30 min Total: 30 min
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (13)
  1. Flavour the milk by infusing in it a little lemon-rind or cinnamon
  2. whisk the eggs
  3. stir the flour gradually to these
  4. pour over them the milk
  5. stir the mixture well
  6. Butter a basin that will exactly hold it
  7. put in the custard
  8. tie a floured cloth over
  9. plunge it into boiling water
  10. turn it about for a few minutes, to prevent the flour from settling in one part
  11. Boil it slowly for 1/2 hour
  12. turn it out of the basin, and serve
  13. The pudding may be garnished with red-currant jelly, and sweet sauce may be sent to table with it
Original Text
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.
Notes
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