Caramel Cream Pudding
From Recipes (illustrated baking booklet, 1930), 1930
No eggs are required when making up the Caramel Cream.
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 16. The excerpt below is the record exactly as published.
CARAMEL CREAM PUDDING TO BE SERVED COLD. The Illustrations below show how to prepare the Caramelized Sugar for lining the mould. 1.—Boil 1 oz. Sugar (1 2.—DO NOT STIR AT ANY tablespoonful or 10 lumps) and 1 to 2 tablespoonsful of water very briskly in a small saucepan until the liquid begins to thicken. 4.—Pour immediately but Slowly into a _ heat-resisting one-pint mould (or individual moulds). STAGE in the preparation of the Caramelized Sugar. 5.—Pour in such a way that the syrup is equally distributed on the lower sides and bottom of the receptacle used. This result will be obtained by turning the mould slowly round as shown above. 3.—When the Sugar starts to thicken, reduce heat a little and allow to continue boiling gently until it turns a rich brown colour. ‘«,, <i>. Ye. __& ¢ ¢ 2 —? aan 6.—Diagram showing how the Caramelized Sugar (dark portion). should appear in the mould in the form of clear brown toffee. The mould thus treated is then ready to receive the Cream made in accordance with the instructions below. (For details of Carmelle Moulds see Inside Back Cover.) To make a ONE PINT Caramel Cream. Empty the contents of a one pint packet of Green’s ‘Carmelle’ into a basin, then out of a pint of new milk
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