Milk Pudding
Ingredients
Directions
Cook the mixture
Take 4 oz of farinaceous food and 1 quart of milk.
Cook the mixture gently on the stove until it thickens.
Bake
Transfer the mixture to a pie dish.
Bake in the oven for 4 hours or longer, according to heat.
If using eggs, beat them well and mix with the pudding before baking.
Add Allinson fine wheatmeal to the mixture.
Variations
For sago pudding, use 2 oz of giant sago and 2 oz of wheatmeal with 1 quart of milk.
For semolina pudding, use 2 oz of wheatmeal and 2 oz of semolina with 1 quart of milk.
For vermicelli pudding, use 2 oz of wheatmeal and 2 oz of vermicelli with 1 quart of milk, adding sugar and flavouring to taste.
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.
Explore the science
What each ingredient does
- Milk
- Forms the liquid base that thickens and sets into a soft, custard-like pudding when heated slowly.
- Farinaceous food (in the method)
- Starch that absorbs liquid and thickens the milk as it cooks, giving the pudding body.
- Wheatmeal (in the method)
- Adds starch and body, helping the pudding hold its texture during long baking.
- Eggs (in the method)
- Optional; when beaten into the mixture, they help the pudding set and add richness.
The step that matters
Cook the mixture gently until it thickens. Starch thickens milk as it heats, but high heat can scorch the milk on the bottom of the pan and leave lumps. Gentle, steady heat with stirring gives an even, smooth thickening before baking.
“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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