Rice Pudding

Ingredients

1 pint (600 mls) milk
2 tablespoons rice
2 eggs
1 tablespoon of sugar

Method

Put the rice, sugar, milk in a saucepan to boil when it has boiled turn it out into a pie dish beat the eggs well and add to it. Bake in a moderate oven and cook until a golden skin forms.

Rhubarb Compote

Ingredients

1/2lb (240 grams) loaf sugar
1/2 pint (300 mls) water
rind of half a lemon
rhubarb

Method

Boil together ½ lb (240 grams) loaf sugar and ½ pint (300 mls) water and thin rind of half a lemon until it becomes a thin syrup. Wash the rhubarb, dry and cut into 1 inch (2.5 cm) length.

Put these into an enamel baking dish pour the syrup over and place in a hot oven. When the rhubarb is quite tender take it out of the oven and set aside to cool. Turn into a glass dish and serve with cream.

Date Pudding

Ingredients

10 0zs flour (300 grams)
8 ozs dates (240 grams)
4 ozs (125 grams) sugar
2 eggs
4 ozs (240 grams) suet (margarine or butter)
1 teaspoonful of baking powder
½ nutmeg
1 gill (1/2 cup) milk

Method

Chop suet finely, mix with flour and baking powder sifted, add dates stoned and chopped, sugar grated nutmeg, beat eggs in with milk, pour into dry ingredients stir with a wooden spoon till just mixed (too much stirring will make it heavy) place in prepared cloth tie up leaving enough room to swell and boil 2 hours in a large quantity of boiling water, serve with sweet sauce and custard.

Dandy Pudding

Ingredients

1 tab. Butter
1 tab. cornflour
1 tab. sugar
1 tab. golden syrup
2 egg yolks
pinch of salt

Method

Beat together 1 tab. Butter, 1 tab cornflour, 1 tab sugar, 1 tab, Golden Syrup, yolks of 2 eggs, pinch salt.

Cook in 1 pint of milk heated. Pour in buttered pie dish. Beat white of eggs and sugar and brown over custard.

 

 

 

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