Custard Pudding

Ingredients

• one whole egg
• the yolks only of two more
• a gill of new milk
• a little lemon-peel

Method

1. 1

   Add eggs to boiled milk with grated lemon-peel.

2. 2

   Steam together for about twenty minutes.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 332. The excerpt below is the record exactly as published.

Custard Puddings the mould should be set in the bain-marie, and the water kept to simmering point only. If the water is allowed to boil the Pudding will be tough, and very slow simmering is essential to the success of all Custard Puddings. Boiled Fruit Puddings.— These old-fashioned Puddings are excellent made with green apricots, green gooseberries, red or black currants, stoned morella cherries, stoned damsons, or apples, and the batter is much better than the suet paste often used. The time of boiling depends on the ripeness and texture of the fruit ; good cooking apples require an hour and a quarter. Stone fruit should have the stones removed, cracked, and the kernels added to the Pudding. Butter a pint and a half basin thickly, and fill it nearly to the top with fruit ; if apples are used pare, core, and quarter them. Pour over the top a batter made with four tablespoonfuls of flour, three eggs (if small, if large two will do), and half a pint of milk. The basin ought now to be quite full. Tie a buttered and floured cloth over it, and set it to boil. When done, turn the Pudding out on a hot dish, and sprinkle plenty of sugar over it, nsing either moist or castor sugar according to the kind of fruit. Never put in any sugar till the Pudding is quite done, or it will make the batter heavy. Ground Rice Pudding. — ( Family Recipe, 1848.)— Boil three tablespoonfuls of ground rice in one pint of milk. Then whilst still warm mix into it off the fire the yolks of three eggs, a very little sugar, and some grated lemon-peel. Beat the white of the eggs to a froth and stir this in just before the pudding is put in the oven. Bake about twenty minutes. SUET PUDDING WITHOUT SUET 481 Suet Pudding- without Suet. — ( Family Recipe .) — Take a teacupfal of cream, the same of oiled butter, the same of skim milk, one egg well beaten, and a little salt. Mix with flour the thickness of a good batter pudding. To be boiled one hour and a half and served up with sweetmeat. (Oiled butter is butter just melted, not melted butter.) The same Pudding- without Butter. — Take a teacupful of good sweet dripping oiled, one egg well beaten and then mixed with new milk, and four tablespoonfuls of flour. Boil it in a basin or mould for one hour and a half. Biscuit Pudding-.— {Family Recipe.) — Take four ounces of oiled butter, of sugar, and of flour, and two eggs. Beat all well together, and bake for twenty minutes. Lemon Pudding-. — (Family Recipe.) — Pare two lemons thickly, and boil the peels pretty soft, changing the water two or three times in the boiling. When the peels are boiled beat them very fine with a little loaf sugar. Then take four eggs, leaving out two of the whites, and a quarter of a pound of loaf sugar, and beat the eggs and sugar together for half an hour. Take five ounces of quite fresh butter, melt it without water and clear it from the buttermilk, mix all well together, and bake the pudding in a puff paste in a slow oven. Before you put it into the tin it is baked in add the juice of half a lemon, and before you put it into the oven grate sugar over it. Plain Lemon Pudding-.— (Family Recipe.)— For a pint and a half dish take five eggs, and beat the yolk and white separately. Then take a teacupful of grated bread, a quarter of a pound of butter well beaten to a froth, the juice of a lemon, and its peel grated, and a little sugar. Mix all well together, and bake with a paste round the dish. L’Ami des Enfants .—(Family Recipe.) — Split twelve sponge cakes, butter a mould or dish, and line it with the under part of the cakes. Fill up with layers of fresh fruit with brown sugar between each layer, and add a breakfast- cupful of milk. Dip the top parts of the sponge cakes for just an instant in water, and cover the tart with them. Bake half an hour. Bakewell Pudding-.— (Family Recipe.) — Make a paste for the bottom of the dish, and spread it with candied preserve. 482 PUDDINGS Mix together the juice and rind of one lemon, three ounces of melted butter, of loaf sugar, of breadcrumbs, and three yolks of eggs. Pour it in, and bake. Swiss Pudding-.— {Family Recipe.)— Take the crumbs of a two-pound loaf, three large apples chopped fine, and a quarter of a pound of butter flavoured with lemon-peel, sugar, and nutmeg. Put in a mould a layer of bread, apple, and butter alternately, and bake one hour and a half. Cabinet Pudding-. — (j Family Recipe.) — Take a tin mould five inches deep, and wider at the top than at the, bottom. Let the inside be covered with butter, and then arrange dried cherries (or picked raisins) on it. Pill the mould three parts full with sponge cakes cut in pieces and ratafia cakes inter- mixed. Moisten them with a gill of brandy and the same of sherry. (Curacoa is better than brandy, and Madeira is better than sherry for this.) Just before the mould is ready for the stewpan pour in a sufficient quantity of cold custard to fill up all the spaces between the cakes. Cover the mould with a buttered white paper, put it in a stewpan of boiling water, and let it simmer for one hour. You will want five sponge cakes, a quarter of a pound of ratafia cakes, three-quarters of a pound of dried cherries, and one pint of custard. Bread Pudding". — ( Family Recipe.) — Eight ounces of breadcrumbs, one tablespoonful of flour, four ounces of beef suet minced to a powder, two eggs, two ounces of currants, a tablespoonful of moist sugar, a little chopped lemon-peel, and a very little nutmeg. Mix all with a little milk, and steam the pudding in a buttered mould for two hours. Or bake the mixture in little cups, adding a little cream and another egg. Peasant’s Pudding". — ( Family Recipe.) — Fill a deep tart- dish with alternate layers of well-sugared fresh fruit, and thin slices of the crumb of a light stale loaf. Let the top layer be of fruit, and sprinkle on that a dessertspoonful of lemon-juice. Bake for half an hour'. Custard Pudding-. — ( Family Recipe.) — Take one whole egg and the yolks only of two more, add them, off the fire, to a gill of new milk which has been previously boiled with a little lemon-peel

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