Milk Pudding Recipe
Nearly every housewife makes milk puddings, but only one in a hundred can make them properly.
When cooked, the grains should be quite soft andencased with a rich thick cream.
Failure to produce this result simply indicates that the pudding has been cooked too quickly, or that the proportion of grain to milk is too large.
Allow 2 level tablespoons, not a grain more, of cereal (rice, sago, semolina, tapioca) and 1 level tablespoon sugar to every pint of milk.
Put in a pie-dish with a vanilla pod or some strips of lemon rind, and stand for an hour in a warm place, on the hob for example.
Then take out the pod or peel and put into a fairly hot oven. As soon as the pudding boils, stir it well, and move to a cooler part of the oven. It should now cook very slowly for 2 hours.
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