Baked or Boiled Arrowroot Pudding RecipeOrigin: Britain Period: Traditional |
|
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. This recipe is based on a classic recipe BAKED or BOILED ARROWROOT PUDDING from Mrs Beeton's 1861 Beeton's Book of Household Management. Ingredients:
900ml milk 
Baked or Boiled Arrowroot Pudding Preparation:Method:Mix the arrowroot with an equal volume of cold milk to form a smooth paste. Add the remining milk and lemon zest to a pan and allow to simmer very gently for 20 minutes (so the lemon infuses) then bring to a boil. Transfer the arrowroot slurry to a heat-proof bowl and strain the milk into this, stirring all the while. Add the butter and beat into the mix before adding the sugar. Pour the resultant mix into an oven-proof pie dish around which a border of shortcrust pastry has been placed. Grate nutmeg quite liberally over the top then either place in an oven pre-heated to 170°C and bake for 75 minutes or boil for the same length of time in a well-buttered basin. The original recipe tells us that the pudding can be enriched by the addition of 3 well-whisked eggs and a generous tablespoon of brandy just before it's placed in the oven. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Baked or Boiled Arrowroot Pudding to your online bookmark site: 
|
|
More British recipes... More European recipes... More dessert recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with milk and spices as primary ingredients: Poppyseed Kolaches Omm 'Ali Jus de Fruit Ius in Pisce Aurata Marinierter Kartoffel-Salat 20-minute Icing Imli Chatni Pane di Pasqua 2 Spicy Hamburgers Thai Red Curry Duck Spicy Bread Burrebrede Kheer Dry Baking Mix Pancakes Simple Parsley Sauce Coronation Chicken Pain de Gruau Gâteau marbré à la Châtaigne Armenian Mixed Spice Lamb Rogan Josh Mauby Hot Horseradish Sauce Roast Sweet Potato Wedges Trini Milk Cake Lemon Pepper Seasoning Rote Rüben-Salat Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
