Malvern Pudding

Ingredients

• two dessert-spoonfuls of Oswego corn-flour
• about two table-spoonfuls of cold milk
• four ounces of good loaf sugar
• half a pint of new milk
• three well-beaten eggs
• three table-spoonfuls of good cream
• a little nutmeg
• the grated rind and juice of a lemon

Method

1. 1

   Mix corn-flour with cold milk.

2. 2

   Boil sugar and new milk, then stir into the corn-flour mixture.

3. 3

   Add eggs, cream, and nutmeg.

4. 4

   Layer with sweetened boiled apples in a buttered dish and bake for 20-25 minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 891. The excerpt below is the record exactly as published.

Malvern Pudding.— Put two dessert- spoonfuls of Oswego corn-flour into a basin, and mix with a little cold milk, say about two table-spoonfuls. Boil together four ounces of good loaf sugar and half a pint of new milk. Stir it into the basin while boiling hot, adding, when the heat has a little gone off, three well- beaten eggs, with three table-spoonfuls of good cream, which should bo thick, and a little nut- meg. If cream be not at hand, use mo¥e eggs. Pour some of this custard into a buttered dish, and have ready boiled some well-flavoured apples, sweetened with half their weight of good loaf sugar, and made pleasant to the taste ■with the grated rind and juice of a lemon

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