Elegant Economist’s Pudding

Ingredients

• Butter a deep tart-dish well
• One pint of new milk
• an ounce and a half of tous-les-mois
• a quarter of a pint of cold milk
• four ounces of sugar
• four small eggs
• two or three bitter almonds

Method

1. 1

   Line the dish with plum-pudding slices, pour in custard, cover with more plum pudding, and bake in a slow oven for 30 minutes to an hour.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 379. The excerpt below is the record exactly as published.

ELEGANT ECONOMIST’S PUDDING. We have already given a receipt for an exceedingly good boiled pudding bearing this title, but we think the baked one answers even better, and it is made with rather more facility. Butter a deep tart- dish well, cut the slices of plum-pudding to join exactly in lining it, and press them against it lightly to make them adhere, as without this precaution they are apt to float off ; pour in as much custard (previously thickened and left to become cold), or any other sweet pudding mixture, as will fill the dish almost to the brim ; cover the top with thin slices of the plum pudding, and bake it in a slow oven from thirty minutes to a full hour, according to the quantity and quality of the contents. One pint of new milk poured boiling on an ounce and a half of tous-les-mois , smoothly mixed with a quarter of a pint of cold milk, makes with the addition of four ounces of sugar, four small eggs, a little lemon-grate, and two or three bitter almonds

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