Delhi Pudding

Ingredients

• 1 pint Milk
• 1 oz. Almonds
• 2 oz. Sugar
• 1^ oz. Arrowroot

Method

1. 1

   Blanch and chop the almonds very small, mix them with the sugar and arrowroot.

2. 2

   Put the milk on to boil, and when it boils pour it onto the arrowroot and stir; if it does not get thick enough, pour back into the saucepan and boil for a minute.

3. 3

   Turn into a wet mould and stand away till firm; then turn out and serve with jam or custard sauce.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 232. The excerpt below is the record exactly as published.

2 oz. Sugar ^ gill Water Total Cost— 4ir?. Id. Id. Id. Id. }, Time — Two Hours. Sift the flour, chop the suet finely, and mix together. Stir in the sugar and the grated rind of the lemons, beat up the egg, add the juice of one lemon, and mix the pudding into a dough with this, and a little water if required. Dip a cloth in boiling water, tie the pudding in it ; plunge into boiling water and boil two hours. Take out of the cloth and turn on to a hot dish, and pour round it the following sauce : Squeeze the juice of the other lemon into a small saucepan, stir in some sugar and a gill of water, and boil up ; it is then ready. BLACK CAP PUDDING. 1 pint Milk 2 Eggs . 1 oz. Currants i lb. Flour Total Cost— 5<Z. 2d. \2d. Id. Time — One Hour. Put the eggs into a basin, beat in the flour, and then the milk, jwur into a buttered basin. Clean the cuirants and drop them in ; steam for one hour, turn out of the basin, sprinkle with sugar, and serve. 400 THE ART OF LIVING IN AUSTRALIA. ROCK CAKES. ^ lb. Flour 2 oz. Dripping \ lb. Sugar 2 oz Currants lEgg . 1 oz. Peel . 1 teaspoonful Baking Powder \d. Id. Id. \d. Id. Total Cost— 5K Time — 15 Minutes. Rub the dripping and flour together, stir in the sugar, cuiTants (well cleaned), the baking powder, and the peel. Beat up the egg and pour it in, and make into a very stiff dough ; take up in rough pieces and lay on a gi'eased tin, bake in rather a quick oven for fifteen minutes. KINGSWOOD PUDDING. :} lb. Flour . . . id. ^ lb. Bread Crumbs . . Id. ^ lb. Eaisins . 2d. 6 oz. Suet . lid. ^ lb. Sultanas . . 2d. f lb. Sugar . Id. 2 Apples . . Id. Total Cost— 9<;. Time — Six Hours Mix the flour and bread crumbs together. Any dry pieces of bread will do if put through the sausage machine ; shred the suet finely and mix it in with the sugar. Stone the raisins and pull them in half, and clean the sultanas ; mix these in. Peel and core the apples ; put in the pips, chop the apples finely, and add them. Let it stand for an hour, and then mix it into a paste ; the juice from the apples and the sugar will be found suffi- cient. Press into a basin, tie down tightly, and boil at COOKERY RECIPES, ^c. 401 least six hours. This will be found an excellent pudding if well boiled. DELHI PTJDDINa. 1 pint Milk 1 oz. Almonds . 2 oz. Sugar 1^ oz. Arrowroot

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