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📝 Description
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🥘 Ingredients
1 pint of milk, 1 tablespoonful of flour, 4 eggs, flavouring to taste.
👨🍳 Method
Flavour the milk by infusing in it a little lemon-rind or cinnamon; whisk the eggs, stir the flour gradually to these, and pour over them the milk, and stir the mixture well. Butter a basin that will exactly hold it; put in the custard, and tie a floured cloth over; plunge it into boiling water, and turn it about for a few minutes, to prevent the flour from settling in one part. Boil it slowly for 1/2 hour; turn it out of the basin, and serve. The pudding may be garnished with red-currant jelly, and sweet sauce may be sent to table with it.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Boiled Custard Pudding this week, eager to explore the humble roots of our modern puddings. I found the process delightfully simple, a far cry from the intricate desserts of today. The most surprising detail was the use of a floured cloth to cover the basin—a technique that ensured an even cook and a beautifully smooth surface. I used lemon zest for a bright, citrusy note, but the simplicity of the recipe allows for endless flavour variations. This recipe is perfect for the modern comfort-seeker looking to slow down and appreciate the basics. The slow, gentle cooking process is a soothing antidote to our fast-paced world. The result is a velvety, comforting pudding that pairs beautifully with a drizzle of sweet sauce. I served it warm, straight from the basin, and it was a hit with my family. It's a delightful reminder that sometimes, less is more.
