Baked Custard Pudding

Ingredients

• Milk 1 pint.
• Eggs 2 (well beaten).
• Butter 1/2 oz.
• Flour 1/2 oz.
• Sugar to taste.
• Lemon rind or laurel leaf to flavour.

Method

1. 1

   Rub the butter into the flour with a wooden spoon.

2. 2

   Boil the milk with the lemon rind or laurel leaf, which must be taken out after it has boiled.

3. 3

   Pour the boiling milk on the butter and flour.

4. 4

   Stir well, add sugar and a tiny pinch of salt.

5. 5

   Let it cool, then add the eggs.

6. 6

   Put it into a buttered pie-dish, and bake for about three-quarters of an hour in a moderate oven.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 48. The excerpt below is the record exactly as published.

Milk 1 pint. Butter I oz. Pastry. Line the sides and edges of a pie-dish with flaky pastry. Melt the sugar in the lemon juice, add to it the grated lemon rind and crumbled sponge cake. Heat the milk, dissolve the butter in it. Beat the yolks of the eggs, pour over them the milk and butter, and add this to the lemon and sponge cake mixture. Put it into the pie-dish, and bake for about half an hour in a moderate oven, till set. Beat the whites of the eggs to a firm froth, pile them on the pudding, sift castor sugar thickly over, and return to the oven till the merin- gue is hardened and lightly coloured. Serve hot or cold. The meringue may be garnished with glace cherries. Ill Boiled Batter Pudding. Flour 6 oz. Milk I pint. Eg-g-s 3. Salt a pinch. Put the flour and salt into a basin, make a hole in the middle of the flour, break in the eggs, stir in the flour, add the milk gradually. Beat well with a wooden spoon, and let it stand some time before it is cooked. Butter a basin well, pour in the batter, cover with a well floured scalded cloth. Boil one and a half hours. Serve with butter and sugar, treacle, or jam. This pudding may be varied by the addition of apples, rhubarb, gooseberries, or other fruits, which are placed in the basin first, the batter is then poured over ; or a tablespoonful of jam may be placed at the bottom of the basin. Baked Batter, or Yorkshire Pudding-. Flour \ lb. Milk I pint. Eggs 2. Salt a pinch. This is made in the same manner as boiled batter, but is baked in a buttered pie-dish for rather more than half an hour in a quick oven. It is turned out before serving*. Pancakes. The above mixture may also be used for pancakes, but the addition of another egg is desirable. Use about half an ounce of lard for frying each pan- cake. The batter must be put into a jug, and when the lard is quite hot, and a slight blue smoke rises from it, the batter must be poured into the frying pan. Pour in only just enough to cover the bottom of the pan. When the under side is brown, turn or toss the pancake and fry on the other side. Roll up and serve very hot with lemon and sugar. 112 French Pancakes, Flour 2 oz. Butter 2 oz. Sugar 2 oz. Hot milk I pint. Eggs 2 (well beaten). Beat the butter to a cream ; beat in the flour, sugar, eggs, and milk. Beat well, and let it stand two hours before cooking. Bake for twenty minutes in well but- tered saucers. Place the puddings one on the top of the other so as to make one pudding. Spread apricot or other jam between, or serve with one of the pudding sauces. Baked Custard Puddingr, Milk I pint. Eggs 2 (well beaten). Butter ^ oz. Flour ^ oz. Sugar to taste. Lemon rind or laurel leaf to flavour.

Cook this with the app: pantry check, scaling, and the assistant.