Caramel Pudding

Ingredients

• One pint of milk
• Two ounces ot loaf sugar
• Three eggs
• Half a gill of water
• One tablespoonful of castor sugar

Method

1. 1

   Put the loaf sugar and water into a stewpan, boil it quickly till it is a rich brown colour, and pour it quickly into a thoroughly dry tin or mould; let it get quite cold before putting in the custard.

2. 2

   Make the custard thus: break the eggs into a basin, whisk them slightly, add the sugar; warm the milk and pour it on to the eggs and sugar, stir, and strain it into the mould, and steam gently for about an hour and a half.

3. 3

   Turn it out carefully on to a dish and send to table.

4. 4

   If required to be served cold, it should be kept in the mould until it is wanted.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 25. The excerpt below is the record exactly as published.

CARAMEL PUDDINQ Ingredients One pint of milk. Two ounces ot loaf sugar. Tliree eggs. Half a gill of water. One tablespoonful of castor sugar. Put the loaf sugar and water into a stewpan, boil it quickly till it is a rich brown colour, and pour it quickly into a thoroughly dry tin or mould; let it get quite cold before putting in the custard. Make the custard thus : break the eggs into a basin, whisk them slightly, add the sugar; warm the milk and pour it on to the eggs and sugar, stir, and strain it into the mould, and steam gently for about an hour and a half. Turn it out care- fully on to a dish and send to table. If required to be served cold, it should be kept in the mould until it is wanted. CASTLE PUDDINGS Ingredients Four ounces of butter. Four ounces of flour. Four ounces of sugar. Two eggs. Work the butter and sugar together in a basin with a wooden spoon for ten minutes; then add the yolks of 70 OCKLYE COOKERY BOOK the eggs one at a time, beating each one in thoroughly; add half the flour; whip the whites to a stiff froth, and add them, and the remainder of flour, by degrees; bake in little buttered tins for twenty minutes. Serve with wine sauce. REAL CHEESECAKES Ingredients Half a pound of curd. A little grated nutmeg. Two ounces of macaroons. A quarter of a pound of butter. Half an ounce of almonds. Two ounces of currants. Two ounces of castor sugar. A little brandy. Three eggs

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