Recipes > Desserts > Puddings > Delhi Pudding

Delhi Pudding


  • 1 pint milk
  • 1 ounce almonds
  • 2 ounces sugar
  • 1 1/2 ounces arrowroot


Blanch and chop the almonds very small, mix them with the sugar and arrowroot. Put the milk on to boil, and when it boils pour it on to the arrowroot and stir; if it does not get thick enough, pour back into the saucepan and boil for a minute. Turn into a wet mould and stand away till firm; then turn out and serve with jam or custard sauce, or it may be served plainly.

Time: 5 minutes.


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The Art of Living in Australia (1893).

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