Caramel Mould

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lemon
  • pt. milk
  • 3 oz. ground rice


Heat a tin charlotte or soufflé mould and have ready a thickly folded band of newspaper so that the hot tin may be encircled with it and held firmly in one hand. Melt loaf sugar in the water in a thick, very small pan, and, when dissolved, boil quickly until it becomes dark golden brown. Do not stir. Pour at once into the hot tin mould and rotate quickly to coat the sides and base of the mould.