Milk puddings

Milk puddings

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Encyclopedia of Food and Cookery

These are basically made with a farinaceous ingredient, sugar and milk. Eggs may be added, or any other flavouring such as lemon zest, nutmeg, cinnamon, vanilla or other natural extracts.

The addition of egg to a milk pudding increases the nutritive value, and the pudding is made much lighter if the whites are whisked before being added. The egg must not be added until the rice, macaroni or other grain is fully cooked; otherwise, the long cooking necessary to cook the grain will 177overcook the eggs and cause them to curdle. Baking for about 30 minutes in a preheated warm oven is usually long enough to cook the eggs and brown the top of the top of a 500–750 ml pudding. The correct consistency of a boiled or baked milk pudding is such that it will just flow over the plate when served. This is achieved by using the correct quantities of ingredients and slow cooking to prevent excessive evaporation. Extra milk can sometimes be added if the pudding becomes too thick.

General points: Silverstone-lined, heavy saucepans are ideal; avoid using thin saucepans. Rinse out the saucepan with cold water before using, or lightly grease it with butter to lessen the risk of burning. Puddings cooked in a saucepan must be stirred well from the bottom of the pan and only just allowed to simmer.

Grease the baking dish to facilitate cleaning. In puddings where eggs are included, the mixture must be cooled slightly before egg yolks are added.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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