Nutritious milk puddings to please the family

Press, 2 July 1979, Page 12

Nutritious milk puddings to please the family

In some homes milk puddings are disliked, but because they are a variable food some mothers try to find acceptable ways of including them in the family diet. The recipes I have chosen, with this problem in mind, will be popular, I hope. Puddings containing milk, or milk and eggs, may be given a wide variety of flavourings and many additions. Fruit is an excellent accompaniment, whether cooked, fresh or canned and meringue toppings may be used with great success. DANISH CUSTARD Danish Custard is a simple caramel custard served cold with cream or fruit. The recipe makes enough for four persons. You will need:3 eggs 1 cup sugar Salt 2 cups milk Vanilla i cup brown sugar Method: Beat eggs until light and add J cup sugar a good pinch of- salt and the heated milk and vanilla. Beat all until well blended. Sprinkle the

brown sugar in base of a well greased dish and pour the custard carefully on top. Place this in a pan of hot water and bake at 350 until it is firm. Cool then turn upside down on serving dish when a caramel sauce will cover the pudding. If more sauce is desired, double the amount of brown sugar. Serve with whipped cream. PEACH, PINEAPPLE CUSTARD This recipe or Peach and Pineapple Custard will serve six. You will need:4 oz fresh white breadcrumbs 4 oz castor sugar J pint of miik 2 eggs 1 tablespoon apricot jam 1 small tin sliced peaches 1 small tin crushed pineapple Whipped cream Method: Mix breadcrumbs with one ounce of sugar (one level tablespoon), heat milk and pour over breadcrumbs. Separate eggs and when breadcrumb/milk mixture is cool add beaten egg-yolks and pour mixture" into a greased ovenproof dish. Stand in dish of water and bake at 350 for 45 minutes or until firm, remove from oven and spread with apricot jam and drained sliced peaches and pineapple. Beat egg whites until stiff then fold in one tablespoon sugar and continue to beat until satiny then add balance of sugar. Pile the meringue on top of fruit and return to oven until meringue is lightly coloured. MILK TART Milk Tart is a cold dessert served with a sprinkling of coconut on top and with any available fruit. Serves six-. You will need:4 eggs 4 cups milk 1 cup flour | teaspoon salt 2 tablespoons melted butter 1 cup sugar 1 teaspoon baking powder Method: Beat egg-yolks sugar and melted butter together until light. Add flour sifted with baking

powder and salt, gradually and blend; very gently pour in milk and mix well. Beat egg whites until stiff and fold in to mixture and blend well. Bake ir. greased ovenproof dish at 350 for 45 minutes. Serve with fruit decorated with shredded coconut. LEMON MERINGUE Creamy lemon-flavoured rice with a spread of jam and a meringue topping is delicious. It should serve four, warm or chilled. You will need:- }, cup rice 1 cup water | teaspoon salt 2 cups milk | cup sugar Grated rinf of 1 lemon 2 tablespoons lemon juice 2 eggs One-third cup suagr Apricot jam Method: After washing rice cook with water and salt until water is absorbed. Add the milk and continue to cook until rice is tender. Add sugar, lemon rind and juice and beaten egg yolks. Stir until thickened then empty into a greased ovenproof

dish and spread top with apricot jam. Beat egg white with third of a cup of sugar until stiff and pile on top of jam. Bake at 300 until meringue sets. BAKED RICE WITH SPICED APPLE Meringue top this rice pudding, which has a layer of cinnamon and apple. Serves four. You will need:1 cup rice 1 cup brown sugar 3 cups milk 2 eggs 4 cooked apples Rind and juice of 1 lemon 1 teaspoon cinnamon Method: Wash rice in u. strainer under running tap and combine with half a cup brown sugar, three

cups milk and a pinch of salt in the top of a double saucepan. Cook over boiling water until rice is tender — stirring occasionally. Separate eggs and beat the yolks; add a little of the hot rice then pour on to remaining rice and milk in double saucepan and continue to cook until thickened; remove from heat. Peel, core and slice apples, add lemon rind and juice and half of remaining sugar and a very little water. Cook over medium heat until apples are soft. Spread a layer of rice in base of greased ovenproof dish, cover with a layer of the drained cooked apple and sprinkle with remaining brown sugar in which the Cinnamon has been mixed. Cover with rice. Beat egg white until stiff and gradually add two tablespoons sugar and continue beating until they form peaks. Pile in peaks on top of rice and bake at 350 until the meringue crisps and is lightly coloured. LEMON SAGO CREAM Even in winter a cold dessert is sometimes most acceptable especially if at- ■ tractively served. The folI lowing- lemon sago cream I should find favour with | most families. Serves four. You will need:I I egg I 2 tablespoons sugar 3 tablespoons sago 1 tin evaporated milk 1 cup water 1 teaspoon grated lemon rind Vanilla Salt Toasted coconut (optional) Method: Combine sago, milk, a pinch of salt, 1 tablespoon sugar and water, and egg-yolk in the top of double saucepan and cook over boiling water for 10 minutes.When sago is clear remove from heat and add the lemon rind and a little vanilla. Beat egg-white with 1 tablespoon sugar until stiff. Pour a small amount of hot sago mixture in this then fold in remaining sago mixture. Chill and serve decorated with whipped cream or toasted coconut.

CHOCOLATE QUEEN PUDDING Chocolate Queen Pudding contains such nutritious ingredients as eggs and milk and is flavoured with chocolate and vanilla. Serves six. You will need:2 tablespoons cocoa 3 tablespoons sugar 2 J cups milk 1 cup fresh breadcrumbs 2 eggs 3 tablespoons jam Extra 2 tablespoons sugar Vanilla Method: Combine the cocoa with three tablespoons sugar and blend to a smooth paste with a little of the milk. Heat remaining milk and blend with sugar and cocoa and pour over breadcrumbs. Add beaten egg-yolks and after blending pour into a buttered oven-proof dish after flavouring with vanilla. Place dish in a baking pan containing sufficient cold water to come half way up the sides and bake at 350 for 30 to 40 minutes or until set. Beat eggwhites until stiff, gradually add extra sugar and continue beating until of meringue consistency. Pile on top of set pudding and return to oven after reducing heat to 250 and cook until meringue is lightly browned and set.