Milk Puddings

Appears in
top 1000Mrs Beeton's All About Cookery
Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

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MILK puddings are basically made with a farinaceous ingredient, sugar and milk. Eggs may be added, if liked, or any other suitable flavouring.

Skimmed and dried milk can be used for making milk puddings, and ½–1 oz. butter or suet added to each pint of milk will make up the deficiency of fat. If sweetened condensed milk is used the amount of sugar in the recipe should be decreased accordingly. Evaporated and condensed milks should be made up to the equivalent of fresh milk by following the directions on the tin.