Powdered Grain Puddings With Eggs Recipe
Ingredients
| 2 1/2 oz. powdered grain | ||
| Milk | 2 Pint | |
| Eggs | 4 Small | |
| Sugar | 3 Ounce | |
| Flavouring | ||
Directions
Mix the grain to a smooth paste with a little of the milk and put the rest of the milk on to boil.
Pour the boiling milk quickly on to the blended paste, stirring vigorously to prevent lumps forming.
Return the mixture to the saucepan, heat until it thickens, then simmer for 2—5 min to completely cook the grain, stirring continuously.
Allow the mixture to cool.
Separate the eggs and whisk the whites stiffly.
Stir into the pudding the egg yolks, sugar, any flavouring essence and lastly stir in lightly the stiffly-whisked egg whites.
Pour into a well-buttered pie-dish and bake in a warm oven (335° F., Gas 3) until the top of the pudding is nicely browned, about 30-40 min.
Pour the boiling milk quickly on to the blended paste, stirring vigorously to prevent lumps forming.
Return the mixture to the saucepan, heat until it thickens, then simmer for 2—5 min to completely cook the grain, stirring continuously.
Allow the mixture to cool.
Separate the eggs and whisk the whites stiffly.
Stir into the pudding the egg yolks, sugar, any flavouring essence and lastly stir in lightly the stiffly-whisked egg whites.
Pour into a well-buttered pie-dish and bake in a warm oven (335° F., Gas 3) until the top of the pudding is nicely browned, about 30-40 min.
Chef
