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)
Apricot-Gooseberry Strudel Filling 
