Time: 1 to 1-1/4 hour, baked or boiled.

Sufficient for 5 or 6 persons.

Seasonable at any time.

  1. 2 tablespoonfuls of arrowroot
  2. 1-1/2 pint of milk
  3. 1 oz. of butter
  4. the rind of 1/2 lemon
  5. 2 heaped tablespoonfuls of moist sugar
  6. a little grated nutmeg
  7. puff paste
  • Mix the arrowroot with as much cold milk as will make it into a smooth batter, moderately thick
  • Put the remainder of the milk into a stewpan with the lemon-peel, and let it infuse for about 1/2 hour
  • When it boils, strain it gently to the batter, stirring it all the time to keep it smooth
  • Add the butter and moist sugar
  • Beat this well in until thoroughly mixed,
  • Put the mixture into a pie-dish, round which has been placed a border of paste
  • Grate a little nutmeg over the top
  • Bake the pudding from 1 to 1-1/4 hour, in a moderate oven, or boil it the same length of time in a well-buttered basin

  • To enrich this pudding, stir to the other ingredients, just before it is put in the oven, 3 well-whisked eggs, and add a tablespoonful of brandy. For a nursery pudding, the addition of the latter ingredients will be found quite superfluous, as also the paste round the edge of the dish.

    Source: The Book of Household Management by Isabella Beeton (1859)

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