Custard Pudding
Ingredients
Directions
Make the custard base
Combine the milk, cornflour, wheatmeal, sugar, and vanilla in a pot.
Cook the mixture as for a blancmange until it thickens.
Let the mixture cool a little.
Bake
Beat up the eggs.
Mix the beaten eggs into the cooled mixture.
Bake the mixture for 20 to 30 minutes in a moderate oven.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Milk
- Forms the liquid base that thickens and sets into the pudding.
- Cornflour (in the method)
- Thickens the mixture as it cooks, giving the pudding body.
- Eggs (in the method)
- Add structure as they set in the oven, firming the pudding.
The step that matters
Let the mixture cool a little before adding the eggs. If the thickened mixture is still very hot when the beaten eggs go in, the eggs can scramble instead of blending smoothly, which leaves a grainy texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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