Ratatia Pudding. No. 2. Steamed.

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

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

1/2 pt. of milk ↝ Milk, NFS [Milk, reduced fat]
2 tablespoonfuls each of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
2 tablespoonfuls of powdered sugar ↝ Sugars, powdered [Sweets]
8 drops essence of vanilla
5 yolks ↝ Egg, yolk only, raw [Eggs and omelets]
2 whites ↝ Mushrooms, white, raw [Vegetables and Vegetable Products]
6 ozs. of roughly broken ratatia biscuits ↝ Biscuit, NFS [Biscuits, muffins, quick breads]

Instructions (7)

Make hot together 1/2 pt. of milk, 2 tablespoonfuls each of cream and of powdered sugar, 8 drops essence of vanilla, do not let these boil.
Beat together in a clean basin 5 yolks and 2 whites, do not froth them ; pour the hot milk over them. This is a better custard than if it goes on the fire.
Pour all into a basin in which are 6 ozs. of roughly broken ratatia biscuits; stir round a few times to mix well, then let all soak thoroughly half an hour or longer. Stir every now and then, for the ratatias keep rising to the top.
To turn out this pudding well, sugar a plain mould after you have buttered it, and then pour in the mixture.
Steam the pudding gently with a paper cover over the mould, from 3/4 to 1 hour. To prevent it boiling too fast, put the lid of the saucepan only half on.
Every now and then, without taking it off the fire, with a spoon press down the ratatias in the centre (not those round the sides); do this often at first, but not at all for the last 1/4 hour.
When taken off, let it stand 5 minutes to shrink, before turning out; put no ornaments to this pudding.

Original Text

Ratatia Pudding. No. 2. Steamed. (Mrs. Norman’s.)
Make hot together ½ pt. of milk, 2 tablespoonfuls each of cream and of powdered sugar, 8 drops essence of vanilla, do not let these boil.
Beat together in a clean basin 5 yolks and 2 whites, do not froth them ; pour the hot milk over them. This is a better custard than if it goes on the fire.
Pour all into a basin in which are 6 ozs. of roughly broken ratatia biscuits; stir round a few times to mix well, then let all soak thoroughly half an hour or longer. Stir every now and then, for the ratatias keep rising to the top.
To turn out this pudding well, sugar a plain mould after you have buttered it, and then pour in the mixture.
Steam the pudding gently with a paper cover over the mould, from ¾ to 1 hour. To prevent it boiling too fast, put the lid of the saucepan only half on.
Every now and then, without taking it off the fire, with a spoon press down the ratatias in the centre (not those round the sides); do this often at first, but not at all for the last ¼ hour.
When taken off, let it stand 5 minutes to shrink, before turning out; put no ornaments to this pudding.

Notes

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