Large Grain Puddings—With Eggs: Basic Recipe

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 oz. grain
  • 2 pt. milk
  • 2–4 eggs


Wash the grain in cold water, if necessary. Put the grain and milk into a strong or double saucepan and cook slowly until the grain is tender. Remove from the heat and allow to cool slightly. Separate the eggs and whisk the whites stiffly. Stir into the pudding the egg yolks, sugar and flavouring, and lastly stir in lightly the stiffly-whisked whites. Pour into a well buttered pie-dish a