Indian Pudding
From The handy dictionary of cookery, 1890
The best method of steaming is to place the mould in a pan of boiling water, allowing the water to come halfway up the sides.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 82. The excerpt below is the record exactly as published.
two penny spongecakes and two ounces of ratafia biscuits. Melt very carefully and slowly one ounce and a half of gela- tine in a quarter of a pint of milk — it must not boil or it will curdle ; strain it, set aside to get cool. When it is cool add it to the custard, ratafia biscuits, and sponge cake. Put a little warm water in the jam pot, remove it carefully from the jelly, and pour in the custard, cake, &c. : it should be quite cool before it is put in. When it is set, fill up the mould with jelly, so as to have jelly all round and custard in the centre. Turn out on a crystal dish ; chop some red and yellow jelly and ornament the pudding tastily with it. Pudding’S, Eve’s. Beat six ounces of butter to a cream with six ounces of sugar; add the grated rind of half a lemon, the yolks of four eggs, six ounces of flour gradually, two ounces of sweet almonds blanched and pounded. Beat the mixture till air bubbles rise. Whip up the whites to a stiff froth with a tiny pinch of salt and a knife, add them lightly. Have some small tins well greased, half fill them with the mixture, and bake them a golden colour. Note. — These may be served hot as a pudding, or cold as an afternoon tea cake. Pudding-, Hamilton. Place in a saucepan half a pint of milk, and in it three- quarters of an ounce of gelatine. Melt it carefully ; do not allow it to boil, or it will curdle ; strain it into a basin. When it is quite cool, add it to half a pint of cream sweet- ened and flavoured to taste. Have ready a mould that has 148 DOMESTIC COOKERY. been dipped into cold water ; pour into it sufficient to cover the bottom about an inch in thickness ; set it aside in a cool place to become firm. Cut four small penny spongecakes in slices, spreadapricot jam between the slices, squeeze over some orange juice ; stand them up on an end in the mould, leaving about half an inch all round the outer edge ; pour in the rest of the cream, &c. Put it in a cold place to stiffen. Turn it out on a glass dish. Serve with good custard sauce or not, according to taste. Pudding*, Indian. Butter a mould and ornament it with dried cherries. Put into a basin two penny spongecakes ; pour over them half a pint of boiling milk. Cover the basin and allow them to soak ten minutes ; then beat in one ounce of fine sugar, the yolks of three eggs, and the juice of half a lemon
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