Loading ...
Method:
Take four tea-cups full of 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 six eggs very light, and stir them into the batter, alternately with a quarter of a pound of powdered white sugar.
Add a grated nutmeg and some fresh lemon-peel grated.
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.
Tags for this recipe :cakes & desserts recipes, Cakes & Desserts, desserts, Pudding pudding recipesTags: Cakes & Desserts
If you enjoyed this recipe, make sure you subscribe to our recipes RSS feed!
