Pudding

Ingredients

• half a pound of the grain
• A pint of milk
• two tablespoonfuls of sugar
• the same quantity of butter
• quarter of a pound of almonds
• ditto of raisins
• a little salt

Method

1. 1

   Grind the raggi to flour.

2. 2

   Prepare cocoanut milk and mix with sugar and raggi flour.

3. 3

   Add to boiling milk, then mix in butter, almonds, and raisins.

4. 4

   Pour into a buttered dish and bake until brown.

Nutrition per serving

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 11. The excerpt below is the record exactly as published.

PUDDINGS, Nc. “Bombay” Pudding , — This is a misnomer ; for, strangely enough, din ing our stay in the Bomhay Presi- dency, we never had a cook who understood the making of this dish. Make a good sweet milk and egg custard, and in it soalc some moderately thick slices of stale liread, and fry in “ ghee ’’ or butter to a light brown. Make a syrup of lemon juice and sugar ; serve with the “ fry,” grating a little nutmeg and sifting a little white sugar over the whole. CoCOanut Pudding. — In n pie-dish mix half a pound of grated cocoanut ; the same weight of white sifted sugar; two tablespooiifuls of fresh butter ; the whites of three or four eggs, whisked ; a tablespoonful of brandy, and a teaspoonful of either orange or rosewater. Bake in a moderate oven. Plantain or Banana Pudding.— In hot ashes roast a dozen of the fruit in their skins ; then peel and cut them in slices ; add sugar to taste ; lialf a wine-glass of lemon juice, a little lemon peel finely chopped, a glass of sherry, a few cloves, and a lump of butter. Confine this in ordinary pudding paste and boil. To be served with ri’i'am. SAVOUR!' DISHES. Plantain or Banana “ Poorrtles ” or Fritters. —Take half a dozen ri;pe fruit, cut them down the centre, fry till brown in “ g’hee ” or butter, and sift with white sugar. The plantains must be very ripe, otherwise the astringent acridity of the fruit will render the dish uneatable. Another Method. — Mash a dozen ripe fruit. Make a sweet custard of milk and eggs ; mix it with the mash ; gradually add a teaspoonful of flour ; sweetening to taste ; grate in a little nutmeg, and fry a tablespoonful of the mixture at a time in boiling butter. When nicelv brown, sift on a little sugar, and serve hot. Pndding. — In these days I have no doubt that “ Raggi ” is procurable in London ; but under what name I regret my inability to say. Grind half a pound of the grain to flour, and have ready the following A pint of milk, two tablespoonfuls of sugar, the same quantity of butter, a whole cocoa nut, quarter of a pound of almonds, ditto of raisins, a little salt

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