Arrowroot Pudding RecipeOrigin: Britain Period: Traditional |
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In Victorian times Arrowroot was a considered suitable for children and invalids. As a result it was made into a number of jellies (jellos) and puddings. This is a classic Victorian arrowroot baked pudding that's somewhat reminiscent of Elizabethan Quaking Pudding. Ingredients:
2 tbsp arrowroot 
Arrowroot Pudding Preparation:Method:Add the arrowroot to a teacup with an equal volume of milk and mix to a smooth paste. Meanwhile add the remaining milk to a saucepan and bring to a boil. Place the arrowroot slurry in a heat-proof bowl and whisk the boiling milk into this. Stir-in the butter (this will make the milk sauce thicken apperciably) then pour the eggless custard into a well-buttered ovenproof dish. Grate fresh nutmeg over the top of the dish then place in an oven pre-heated to 180°C and bake for about 75 minutes or until the pudding is well set. Serve hot with some cold cream. |
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