Milk Puddings

Southland Times, Issue 22731, 6 November 1935, Page 5

Milk Puddings

No luncheon or dinner is complete without a pudding, and of the many which find their way to the table, milk puddings are perhaps the most popular. The reason for this is not very hard to find when we consider that milk, in combination with other foods, imparts a flavour that has equal appeal to even the most fastidious palate. Custard.

Ingredients: One pint milk, 2 egg yolks, piece yellow lemon-rind, 2 teaspoons cornflour, 2 teaspoons sugar, 1 teaspoon butter. Method: Blend yolks, cornflour and sugar with little cold water. When smooth, add remainder milk, lemonrind and butter. Stir in double saucepan, jug or basin over boiling water till it thickens and coats the spoon (water should not boil quickly, or the eggs may curdle and the custard will not be smooth). Remove from water. Lift out lemon-rind. To prevent “crust” forming on top, cool custard by stirring over cold water. ( Creamed Rice With Prunes.

Ingredients for Creamed Rice: Two ounces rice, 2oz sugar, 1 pint milk, pinch of salt, 1 dessertspoon powdered gelatine, 2 tablespoons water, 5 pint cream, rind of half lemon. Ingredients for Stewed Prunes: Halfpound prunes, J cup sugar, J cup water, rind of half lemon.

Method: Wash prunes, cover with cold water, soak overnight. Boil sugar, water and yellow lemon-rind. Add prunes. Stew gently till tender; cool. Wash rice. Cook gently in milk with lemon-rind till thick, creamy, and rice is tender. Soak gelatine in cold water. Stir over hot water till dissolved. Add salt, sugar and gelatine to rice and remove lemon-rind. Whip cream. Stir into cooled rice, pour into wetted border mould to set. Turn out of mould or glass dish. Arrange prunes in centre. Serve with boiled custard. Baked Lemon Souffle.

Ingredients: Two ounces butter,. J cup sugar, 2 tablespoons self-raising flour, pinch of salt, 2 eggs, 1 lemon, J cup milk. Method: Cream the butter; add sugar, beating well. Stir in strained lemon-juice; then sifted flour. Separate whites and yolks of eggs, adding yolks to mixture. Add milk gradually. Add salt to egg whites; beat stiffly and stir in lightly. Pour mixture into greased dish. Bake in moderate oven for about J hour. Underneath the light, fluffy top should be a thick, rich lemon sauce when baked. Serve hot. Baked Cereal Pudding. Ingredients: Two ounces either rice, sago, tapioca or barley, pinch of salt, 1 pint milk, 1 tablespoon sugar, 1 teaspoon butter, few drops flavouring essence, grated nutmeg. Method: Wash grain. Put into greased piedish with salt, sugar, milk, flavouring and butter. Mix well. Sprinkle nutmeg on top. Bake slowly 21 to 3 hours. Wine Jelly Trifle. Ingredients: One packet jelly crystal, 1 pint custard, 3 sponge fingers, little fruit juice or sherry, 2 tablespoons sugar, pinch of salt, 3 crystallized cherries. Method: Dissolve crystals in enough hot water to make one pint jelly. Set in serving dish. Cut sponge fingers. Arrange on set jelly. Sprinkle with strained fruit-juice or sherry. Pour cold custard over. Add salt to two egg whites (two yolks used for custard). Whisk to stiff froth. Stir in sugar. Beat over hot water for few seconds. Decorate custard with meringue. Garnish with cherries. Apple Batter Pudding. Ingredients: One tablespoon butter, 2 tablespoons sugar, 1 egg, 1 cup selfraising flour, 4 tablespoons milk, pinch of salt, some hot, stewed apples. Method: Stew apples. Beat butter and sugar well. Add beaten eggs. Sift flour and salt. Add milk, and flour, mixing well. Put apple into greased fireproof dish. While fruit is hot, cover with batter mixture. Bake in moderately hot oven for about half an hour. Sprinkle with icing sugar and serve with custard. Sago Cream. Ingredients: Half cup sago, 2 cups milk, 2 tablespoons sugar, 2 eggs, pinch salt, few drops vanilla, 1 teaspoon butter. Method: Wash sago in cold water. Soak in milk in double saucepan. Cook gently over boiling water till sago is clear, and milk absorbed, stirring frequently. Stir in butter, egg yolks and sugar. Add pinch of salt to egg whites and beat to stiff froth. Fold in to hot mixture. Add vanilla. When cold, decorate with whipped cream. Coconut Pudding.

Ingredients: Two cups milk, 2 tablespoons flour, 2 tablespoons sugar, 2 tablespoons desiccated cocoanut, 1 tablespoon butter, 1 grated rind 1 lemon, 2 eggs, pinch salt, 1 tablespoon sugar for meringue. Method: Blend flour smoothly with a little cold milk. Boil remainder milk and butter. Add blended flour. Stir till it boils and thickens. Remove from heat. Add sugar, grated lemon-rind, egg yolk and cocoanut, mixing well. Pour into greased piedish. Bake slowly till set. Add salt to egg whites. Beat to stiff froth. Add tablespoon sugar. Pile on top of set mixture. Return to oven till meringue is amber colour. Serve hot or cold.