Cornflour Pudding

Ingredients

• 2 level tablespoonfuls ‘ OMA ‘ Cornfiour
• 1 pint milk
• 1 tablespoonful sugar
• Grated rind of half a lemon
• 1 eggs
• Small knob of butter
• Pinch salt

Method

1. 1

   Blend the cornflour smoothly with a little cold milk.

2. 2

   Boil the remainder and pour over the cornflour stirring all the time.

3. 3

   Return to the saucepan and boil gently until it thickens, then cool slightly.

4. 4

   Add the egg yolk, salt and lemon rind and stir for two or three minutes over the heat.

5. 5

   Whisk the egg whites to a stiff froth and add lightly to the rest of the ingredients.

6. 6

   Pour into a buttered pie dish and bake in a slow oven for ½ hour.

As published

This recipe was extracted from Recipes for cakes and puddings (1930) by Latham & Company Limited, page 14. The excerpt below is the record exactly as published.

CORNFLOUR PUDDING. 2 level tablespoonfuls ‘‘ OMA “ Cornfiour. 1 pint milk. 1 tablespoonful sugar. Grated rind of half a lemon. 1 eggs. Small knob of butter. Pinch salt

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