Scalded Pudding

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 20 min Total: 20 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

1/2 pt. of milk ↝ Milk, NFS [Milk, reduced fat]
3 small spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little cold milk ↝ Milk, NFS [Milk, reduced fat]
1/2 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar to your taste ↝ Sugar, NFS [Sugars and honey]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
half the rind ↝ Lemon, raw [Citrus fruits]
4 eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
puff-paste round the dish

Instructions (8)

Boil 1/2 pt. of milk.
Mix 3 small spoonfuls of flour with a little cold milk.
Add the flour mixture to the boiling milk.
Let it simmer till near boiling.
Add 1/2 oz. of butter, sugar to your taste, the juice of a lemon and half the rind, and 4 eggs well beaten.
Mix all together.
Lay puff-paste round the dish.
Bake it 20 minutes.

Original Text

Scalded Pudding. (Beechwood.)
Boil ½ pt. of milk, mix 3 small spoonfuls of flour with a
little cold milk, and add it to the other. Let it simmer till near
boiling. Add ½ oz. of butter, sugar to your taste, the juice of a
lemon and half the rind, 4 eggs well beaten.
Mix all together, lay puff-paste round the dish, and bake it 20
minutes.

Notes

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