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Classic
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page 340
this, first mix the flour with a very small proportion of milk, the yolks of the
eggs and sugar thoroughly beaten together, and added to this; then add the
remainder of the milk by degrees, then the seasoning, then the beaten whites of
eggs last. Much success in making this kind of pudding depends upon a strict
observance of this rule; for, although the materials may be good, if the eggs
are put into the milk before they are mixed with the flour, there will be a
custard at the top and a soft dough at the bottom of your dish.
All sweet puddings require a little salt to prevent insipidity and to draw out
the flavor of the several ingredients, but a grain too much will spoil any
pudding.
In puddings where wine, brandy, cider, lemon-juice or any acid is used, it
should be stirred in last, and gradually, or it is apt to curdle the milk or
eggs.
In making custard puddings (puddings made with eggs and milk), the yolk of the
eggs and sugar should be thoroughly beaten together before any of the milk or
seasoning is added, and the beaten whites of egg last.
In making puddings of bread, rice, sago, tapioca, etc., the eggs should be
beaten very light, and mixed with a portion of the milk, before adding them to
the other ingredients. If the eggs are mixed with the milk, without having been
thus beaten, the milk will be absorbed by the bread, rice, sago, tapioca, etc.,
without rendering them light.
The freshness of all pudding ingredients is of much importance, as one bad
article will taint the whole mixture.
When the freshness of eggs is doubtful, break each one separately in a cup,
before mixing them all together. Should there be a bad one amongst them, it can
be thrown away; whereas, if mixed with the good ones, the entire quantity would
be spoiled. The yolks and whites beaten separately make the articles they are
put into much lighter.
Raisins and dried fruits for puddings should be carefully picked, and, in many
cases, stoned. Currants should be well-washed, pressed in a cloth, and placed on
a dish before the fire to get thoroughly dry; they should then be picked
carefully over, and every piece of grit or stone removed from amongst them. To
plump them, some cooks pour boiling water over them, and then dry them before
the fire.
Many baked-pudding recipes are quite as good boiled. As a safe rule, boil the
pudding twice as long as you would require to bake it; and remember that a
boiling pudding should never be touched after it is once put on the stove; a jar
of the kettle destroys the lightness of the pudding. If the water boils down and
more must be added, it must be done so carefully that the mold will not hit the
side of the kettle, and it must not be allowed to stop boiling for an instant.
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