Corn Flour Custard Pudding

Ingredients

• 3 oz. Brown & Polson’s ‘“ Patent ’”? Corn Flour.
• 2 pints best Milk.
• 3 oz. Castor Sugar.
• 3 Eggs.
• A piece of Lemon Peel, Cinnamon, Bay Leaf, or Vauilla, etc.

Method

1. 1

   Blend the Corn Flour with a little of the milk.

2. 2

   Beat up the eggs.

3. 3

   Bring to the boil the remainder of the milk with the sugar and flavouring.

4. 4

   If lemon peel, cinnamon, or bay leaf has been used, remove it now.

5. 5

   Stir into the milk the Corn Flour mixture and boil for ten minutes stirring all the time.

6. 6

   Remove from fire.

7. 7

   After a minute or two stir in the beaten eggs; pour into a buttered dish and bake in a slow oven till a nice brown on top.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 6. The excerpt below is the record exactly as published.

Corn Flour Custard Pudding Tor 4 to 6 persons. Time hour. 3 oz. Brown & Polson’s “‘ Patent ’”? Corn Flour. 2 pints best Milk. 3 oz. Castor Sugar. 3 Eggs. A piece of Lemon Peel, Cinnamon, Bay Leaf, or Vauilla, etc.

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