Cumberland Pudding

Ingredients

• 2 oz. Flour
• 2 oz. Sugar
• 1 oz. Butter
• 2 Eggs
• 1 pint Milk
• rind of lemon
• Salt

Method

1. 1

   Mix flour, sugar, butter, lemon peel, and salt in a basin until butter melts.

2. 2

   Gradually add boiling milk, stir until smooth, then add beaten eggs.

3. 3

   Bake in a buttered dish in a moderate oven for 1 hour.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 107. The excerpt below is the record exactly as published.

Cumberland Pudding. 2 oz. Flour, 2 oz. Sugar, 1 oz. Blitter, 2 Eggs, 1 pint Milk, rind of l,einon, Salt. Put flour, sugar, butter, and grated lemon peel, and pinch of .‘•alt into a basin before the fire till 'butter is melted. Mix well with wooden spoon, pour in a little boiling milk, stir till (piite smooth, then add gradually the rest of milk. When neaily cold, add eggs well beaten. Bake in buttered dish in moderate oven 1 hour. Cup Pudding (American). 3 Eggs, weight in Sugar and Flour, i their weight in Butter, 3 tablespoon- fuls Milk, teaspoonful Baking Powder. Put butter and sugar in warm basin (not too hot) and beat till mixture looks like cream. Then separate yolks and whites of the eggs. Drop the yolks into the basin one at a time, beating each time till quite light. Then add the milk, and mix wMl. Now beat the wliites quite stiffly and stir in gently. ^ All well-greased moulds or cups, and bake about, 20 minutes. Serve with lemon or jam sauce. Custard in Cups. Mix I'i breakfastcupful milk, 1 oz. rice flour, 2 oz. castor sugar, and 1 stick cinnamon. Bring to the boil, take out cinnamon ancl pour over 4 beaten eggs, stirring all the time. Add a few drops lemon or vanilla essence, put again in pan and stir over fire till it nearly boils. Take it off and pour again into the basin. Give it an occasional stir while it cools. Pour into glasses, or cups, and shake a very little ground cinnamon over the top. Custard without Eggs. 1 pint of new Milk or Cream, 2 O’Z. (or else 11 or 12 lumps) of Sugar, and 1 packet* of Bird^s Custard Powder. Out of a pint of new milk or cream take just sufficient to make the contents of the packet into a thin, smooth paste when well mixed in a basin ; then boil the remainder of the milk or cream with tire sugar, and, while still thoroughly boiling, pour it all at once into the / 112 TRIED FAVOURITES COOKERY BOOK. basin. Give the whole two or three stirs, and, when quite cold, fill the custard glasses. If the custard is allowed to stand for a night before being used, it should be well stirred up previous to putting into the glasses, and, if preferred, the slight skin at the top removed. Note. — Custard made with Bird’s custard powder according to this recipe is delicious, when served from a large glass dish, with every kind of pudding, fruit pies, jam tarts, or stewed fruit, and vill be found greatly to enhance the acceptability of such dishes. * The packet of custard powder referred to in these recipes is one of those contained in the 6d or Is boxes, of which there are three in the Gd box, and seven in the Is box. Custard fBird’s) as a Hot Pudding Sauce. This is extremely rich and nice with plum puddings, bread puddings, or indeed with any puddings. In cold weather it is also most acceptable with tinned or stewed fruits. The custard, after being made as above, is returned to the saucepan, and just brought to the boil, stirring very gently. Serve from a sauce boat or tureen in the usual way. Custard Pudding, Baked. 2 Egg.s, 4 oz. Sugar, 1 tablespconful Eice Flour, 1 pint Milk, and a little ground Cinnamon or Nutmeg. Beat up the eggs with the sugar, and mix the rice flour very smoothly with a little cold milk, adding the nutmeg, eggs, and sugar gradually. Boil the milk and pour over it, stirring all the time. Border a dish with paste, pour in the mixture, and bake for ^ hour. Before serving, put a little sifted sugar over it. OR, 1 quart Milk, 4 Eggs, 1 teacup Sugar. Boil the milk, beat eggs very light, add sugar, pour milk over very slowly, stirring occasionally. Grate a little nutmeg over. Bake in moderate oven. Tlie secret of a good custard pudding is slow baking and most careful watching. Boiled Custard (1). 4 yolks of Eggs, 2 whites of Eggs, ' pint Milk, 2 oz. Sugar, and Nutmeg. Warm the milk, and pour over eggs well beaten ; put all into a saucepan, and stir till it thickens, never letting it boil. Boiled Custard (2). 3 teaspoonful Plasmon, ^ pint Milk, 3 lumps Sugar, 1 Egg. Put the Plasmon in pan, adding gradually ^ pint lukewarm milk. Boil for 2 minutes, then add sugar and well-beaten egg. Stir till custard thickens, but don’t boil. Custard Cutlets and Caramel Sauce. Make a nice custard pudding with 3 eggs and a quart of milk in a shallow dish, cooking it so slowlj' that it will not curdle in the slightest. Flavour this with vanilla essence, but do not sweeten it. Make a caramel sauce as follows: — Place 2 ounces of loaf sugar in a saucepan, add a little water, and set the pan on the fire till the whole becomes a dark colour, stirring with a metal spoon. Pour in sufficient boiling water to dilute th,e sauce, and the colour should be like coffee. When the pudding is cold, peel off the brown skin on tlie top, cut it into pieces of even size, and arrange on a glass dish. Pour over the cold caramel sauce, and serve. 113 TRIED FAVOURITES COOKERY BOOK. Rose Custard. 1 pint Milk, 3 Eggs, i cupful Sugar, i pint Kaspberry J nice, i teaspoonful Heat milk to boiling point and pour over beaten eggs. Add sugar and salt. Cool till lukewarm. Stir in juice and a few drops carmine if liked. Put in buttered mould. Place in boiling water in a basin and cook in oven till firm. Serve cold. Steamed Custard. 4 teaspoonfuls Plasmon, i pint Milk, 2 Eggs, Sugar. Dissolve Plasmon in milk as above, then add 2 beaten eggs. Pour into buttered mould and steam gently 20 minutes till custard is set. Date Pudding;. 1 breakfastcupful of Bread Crumbs, 3 lb. of Dates, J lb. Suet, 1 breakfast- cupful Milk, 1 teacupful I'lour, 2 Eggs, i lb. Sugar, Nutmeg. Remove the stones, and chop up the dates rather finely. Stew them with the milk for ^ hour. Put in a basin the bread, flour, and suet (finely minced), also the sugar and a little nutmeg, and mix well. Add the dates and milk, then the eggs (well beaten), and whisk all thoroughly up with a fork. Butter a basin or shape, and pour the pudding in. Place it in a saucepan containing a little boiling water, and steam for IJ hours. Serve with sweet sauce. The eggs may be omitted, and 1 teaspoonful baking powder added. Date Pudding^ (2). i lb. Suet, i lb. Flour, i lb. Browu Sugar, 1 lb. Dates, \ Nutmeg, grated. Chop suet finely, stone and cut up the dates, mix all well together, using as little water to moisten as possible. Boil in buttered basin 4 hours. Delhi Pudding. 3 tablespooufuls of Arrowroot, 14 oz sweet Almonds (pounded), 1 oz. Butter

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