Corn-Flour Pudding

Ingredients

• Two table-spoonfuls corn-flour
• one pint milk
• one ounce butter
• one egg

Method

1. 1

   Moisten corn-flour in a basin with a few tablespoonfuls of milk.

2. 2

   Heat the remainder of the milk until very hot, then stir in the corn-flour mixture.

3. 3

   Stir until boiling, then remove from heat.

4. 4

   While cooling, beat egg and sugar, then stir into the corn-flour mixture.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 169. The excerpt below is the record exactly as published.

CORN-FLOUR PUDDING. 263 minutes take the pan from the fire aud let the sago cool a little, theu pour in the egg and sugar; stir well together. Grease well a pie-dish with the dripping, and pour in the mixture. Place the pie-dish in a moderate oven, and bake for half an hour. Bread Pudding.— Four slices of bread, three table-spoon- fuls currants, three gills milk, two table-spoonfuls sugar, one ounce dripping. Cut the bread about half an inch in thickness, and place one slice in a pie-dish, sprinkle over a few of the currants ; place over another slice of bread, and so on till bread and currants are used up. Beat well in a basin the egg and sugar, add the milk, and pour this over the bread in the pie-dish. Let this soak for an hour, then place the pie-dish in a quick oven for twenty minutes. NOTE.— A great improvement is to butter the bread. Rice Pudding without Eggs.— Four ounces of rice, one quart of milk, two ounces of suet, two large table-spoonfuls sugar. Wash the rice well in cold water, place it in a pie-dish, and pour over it the milk ; add the sugar. Remove from the suet all skin, and chop it finely, add to the ingredients in the pie-dish. Place the pie-dish in a moderate oven, and let the pudding bake very slowly for two hours. Corn -Flour Pudding. — Two table-spoonfuls corn-flour, one pint milk, one ounce butter, one egg

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