Recipes > Desserts > Puddings > Arrowroot Puddings > Arrow Root Pudding

Arrow Root Pudding

Ingredients

• 4 tea-cups full of arrow root
• 2 pints of cold milk
• broken cinnamon
• bitter almonds or peach-leaves
• 6 eggs
• 1/4 pound of powdered white sugar
• 1 grated nutmeg
• some fresh lemon-peel grated
• preserved quince or peach

Instructions

Take arrow root, and dissolve it in a pint of cold milk. Then boil another pint of milk with some broken cinnamon, and a few bitter almonds or peach-leaves. When done, strain it hot over the dissolved arrow root; stir it to a thick smooth batter, and set it away to get cold. Next, beat the eggs very light, and stir them into the batter, alternately with a the powdered white sugar. Add nutmeg and lemon-peel. Put the mixture into a buttered dish, and bake it an hour. When cold, cut some slices of preserved quince or peach, and arrange them handsomely all over the top of the pudding; or ornament it with strawberries, or raspberries preserved whole.

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Source

Directions for Cookery, in its Various Branches (1840).