Introductory Remarks

We have little to add here to the remarks which will be found at the commencement of the preceding Chapter, as they will apply equally to the preparation of these and of boiled puddings.

All of the custard kind, whether made of eggs and milk only, or of sago, arrow-root, rice, ground or in grain, vermicelli, &c., require a very gentle oven, and are spoiled by fast-baking. Those made of batter on the contrary, should be put into one sufficiently brisk to raise them quickly but without scorching them. Such as contain suet and raisins must have a well-heated but not a fierce oven; for as they must remain long in it to be thoroughly done, unless carefully managed they will either be much too highly coloured or too dry.