Baked Pudding

Ingredients

• Rice, £ lb.
• new milk, 1 quart
• Fresh butter, 2 oz.
• pounded sugar, oz.
• rasped rind, 1 lemon

Method

1. 1

   Warm the surface and let it remain until cold.

2. 2

   Dip the mould in hot water to loosen the pudding.

3. 3

   Turn out the rice and mark a rim of about an inch wide.

4. 4

   Brush with clarified butter and set in a brisk oven until golden brown.

5. 5

   Scoop out the rice, leaving a crust, and fill with warmed preserved fruit or compote.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 388. The excerpt below is the record exactly as published.

BAKED PUDDINGS. 489 only a crust of about an inch thick in every part, and pour into it some preserved fruit warmed in its own syrup, or fill it with a com- pote of plums or peaches (see Chapter XXIII.) ; or with some good apples boiled with fine sugar to a smooth rich marmalade. This is a very good as well as an elegant dish : it may be enriched with more butter, and by substituting cream for the milk in part or entirely but it is excellent without either. Rice, £ lb. ; new milk, 1 quart : \ hour. Fresh butter, 2 oz, $ pounded sugar, oz. ; rasped rind, 1 lemon

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